Fillets with Sorrel
Flatten the salmon fillets between 2 pieces of waxed paper. Pour the wine, vermouth and fish stock into a small saucepan, add the shallots and cook gently until the liquid has almost evaporated. Add the sorrel, bring the cream to a boil and remove from the heat at once. Cut the butter into tablespoons and beat into the sauce. Season with salt, pepper and lemon juice. Heat the olive oil in a large, heavy frying pan and sauté the salmon fillets quickly. Pour the sauce into a serving dish and arrange the salmon fillets on top of it.