Ingredients
1/2 stick unsalted butter
1/4 cup minced shallots
four 6oz salmon fillets
1/3 cup clam juice
1/2 cup dry white wine
6 fresh tarragon leaves or 1/4 tsp dried
1/4 cup minced mushrooms
1/2 tsp salt
1/4 tsp white pepper
3/4 cup heavy cream
1/4 lb sorrel, stems discarded, blanched in boiling water for 2 minutes, drained and chopped
1 1/2 tbsp minced parsley leaves
1 1/2 tbsp lemon juice
Preparation
Into a large skillet buttered with 2 tbsp butter, sprinkle the shallots and top them with the salmon. Add clam juice, wine, tarragon, mushrooms, salt, white pepper. Simmer covered for 5-7 minutes until salmon is cooked through. Transfer the salmon with a slotted spatula to a platter and keep it warm in a 200 oven. Reduce the cooking liquid over high heat to 3/4 cup, add the cream and boil the mixture, stirring, until it is reduced by half. Strain mixture thru fine sieve into a clean skillet and stir in sorrel, parsley and lemon juice. Swirl in remaining 2 tbsp butter, a little at a time, add any juices that have accumulated on the platter, and season sauce with salt and white pepper. Spoon sauce on salmon.
