Pierre Franey - Recipes - Salmon with Sorrel Sauce

Name: Pierre Franey - Recipes - Salmon with Sorrel Sauce
Ingredients: 1 3- to 3 ½ pound boned, skinned salmon fillet; ¼ cup chopped shallots; 4 cups fish stock; 1 ½ cups dry vermouth; 1 cup dry white white; 2 ¼ cups heavy cream; Salt and freshly ground pepper; 3 tablespoons fish glaze (optional -- see note below); ¼ pound fresh sorrel, thick stems removed, cut into very fine shreds, chiffonade-style; 4 egg yolks; 2 tablespoons butter; Juice of ½ lemon; Flour for dredging; ½ cup butter (or clarified butter)

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Ingredients

1 3- to 3 ½ pound boned, skinned salmon fillet
¼ cup chopped shallots
4 cups fish stock
1 ½ cups dry vermouth
1 cup dry white white
2 ¼ cups heavy cream
Salt and freshly ground pepper
3 tablespoons fish glaze (optional -- see note below)
¼ pound fresh sorrel, thick stems removed, cut into very fine shreds, chiffonade-style
4 egg yolks
2 tablespoons butter
Juice of ½ lemon
Flour for dredging
½ cup butter (or clarified butter)