Instructions:

Serves 4

4 - 6 ounce skinless, boneless salmon fillet
2 shallots, very finely chopped
4 tbsp. butter, unsalted butter, at room temperature
1/2 cup chardonnay
1/2 tsp. salt
1 pinch white pepper, ground
1/2 pound sorrel, chopped
1 cup heavy cream

Use 2 tablespoons of the butter to smear the inside of a large skillet (preferably nonstick) and to grease a round of parchment paper or foil that will fit neatly inside the pan. Set the pan and the paper aside.

Sprinkle the buttered parchment with shallots and set the salmon filets skinned side down in the buttered pan. Pour in the white wine and sprinkle the fish with salt and white pepper. Press the paper or foil, buttered side down, directly onto the salmon and cover the skillet. Set the pan over medium heat and let the salmon cook gently for 8 minutes or until it is opaque and firm.

In another skillet combine the sorrel and heavy cream, cook over low heat until they are completely wilted.

Use a wide metal spatula to transfer the cooked salmon to a warm platter or to 4 dinner plates. Keep them warm in a very low oven.

Strain the salmon-cooking liquid into the sorrel, cream mixture and bring it to a boil. Let it bubble steadily for a few minutes until it reduces and thickens.

Taste the sauce for seasoning and pour some of it over each piece of salmon. Serve at once with boiled new potatoes.