The Food Inspector and the Chef: Salmon with sorrel sauce Recipe by Marla

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Ingredients

Pierre Troisgros' Salmon with Sorrel Sauce
2 pounds salmon
1 tablespoon peanut oil, for pounding
2 cups Fish Stock
2 medium shallots, finely chopped
1/3 cup dry white wine, preferably Sancerre
3 tablespoons dry vermouth
1 1/4 cups creme fraiche
4 ounces sorrel leaves (about 1 quart tightly packed), washed, stemmed, and large leaves torn into two or three pieces
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
Freshly squeezed lemon juice
Coarse salt and freshly ground white pepper