Ingredients

Steps

• Combine shallot, fish stock, and vermouth in a pan.
• Boil the mixture and reduce the liquid by half.
• Add the cream and season with salt, pepper, and lemon juice.
• Stir in the torn sorrel leaves at the final moment.
• Heat the clarified butter and oil in a non-stick pan.
• Sear the salmon on one side for 3 to 4 minutes.
• Season the top side of the salmon with salt and pepper.
• Flip the salmon and cook for a few seconds over medium heat.
• Portion the sauce onto plates and top with the salmon.