Remove any bones from the salmon with needle nose pliers.
Cut each piece in half horizontally, cover in parchment paper and flatten slightly with a meat tenderizer or bottom of saucepan. The goal is to make all four pieces the same dimensions. Reserve till you finish the sauce.
Mix chopped shallots, fish stock, white wine and vermouth in a sauce pot, and reduce over moderate to a glaze.
Add cream and simmer for five minutes, or until thickened.
Strain into a clean pot, whisk in butter and season with lemon juice. Lemon juice cuts the fat and adds depth and layers to the mouthfeel.
Season salmon with sea salt and pepper. In a large non stick saute pan cook salmon for one minute on each side.
Add sorrel to the hot sauce, and spoon immediately onto a plate.
It's hard to believe a dish so simple and easy was the wunderkind of Michelin three star restaurants for so long. It is a tribute and testament to the careful attention in sourcing the absolute best ingredients to use in your cuisine. The best food in the food is the least complicated.[br][br]I used red sorrel from Groundworks Organics, one of my favorite Oregon farms. Every week I hit the farmers market and cannot help but buy bags and bags of the stuff. I make gratins and sauces and soups at this time of year.