This sauce is perfect with salmon, chicken, pork or dumplings, and comes from the Forager Chef.
Ingredients:
8 oz 1 cup fish or chicken stock
¼ cup dry white wine
½ tsp black peppercorns
1 dried bay leaf
1 small shallot thinly sliced
2 oz sorrel, or two large handfuls
Pinch of kosher salt
1 T unsalted butter
½ Cup heavy cream
2 4 oz salmon filets
Make the aromatic reduction: add the wine, stock, garlic, peppercorns and bay to a small saucepan. Reduce the wine and stock until only half remains, then fish out the ingredients with a spoon and discard. Add the cream.
Add the sorrel and cook, stirring occasionally until wilted. Add the butter. Continue reducing until the sauce is thick enough to coat the back of a spoon.
Meanwhile, heat 1 tablespoon of cooking oil and quickly saute the salmon (skin-side down) until medium rare, then transfer to a pan and keep warm until ready to plate.
Double check the seasoning of the sauce for salt and adjust as needed, then spoon the creamed sorrel and its sauce around the fish. Garnish with a few extra sorrel leaves and serve immediately.
