Lift two fillets off the central bone of a salmon. Split these fillets in two horizontally. Put them between two sheets of oiled paper and with a cutlet bat flatten them carefully to make them of even width.
Tail and wash sorrel, tearing the large leaves into two or three pieces.
Add white wine and a little vermouth and some chopped shallots to a fish fumet and reduce until it is a thick liquid. Strain, add crème fraîche double and reduce.
Throw into the sauce the well-drained sorrel leaves. Half a minute later, remove from the heat and add small pieces of butter while shaking the pan. Complete the seasoning by adding a twist of lemon, salt and pepper.
Warm a large, non-stick pan or oil and warm a heavy sauté pan. Put in the salmon escalopes, seasoned on the least presentable side, to sauté for no more than half a minute on each side.
Spoon the sauce onto warm plates. Take off the excess fat from the escalopes with a napkin and place them, unseasoned side up, in the sauce.
Sprinkle the escalopes with lightly ground sea-salt, and serve immediately.
© 1978 Anthony Blake. All rights reserved.