Pierres Salmon with Sorrel

Ingredients

• 2 pounds salmon
• 1 tablespoon peanut oil, for pounding
• 2 cups Pierre's Fish Stock
• 2 medium shallots, finely chopped
• ⅓ cup dry white wine, preferably Sancerre
• 3 tablespoons dry vermouth
• 1 ¼ 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 (½ stick) unsalted butter, cut into small pieces
• Freshly squeezed lemon juice
• Coarse salt and freshly ground white pepper

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