Saumon a l'oseille

 

A French classic: Salmon with Sorrel. Prepare the sauce by sauteeing shallots, than adding fish broth (or Fumet de Poisson), white wine, and Noilly Prat (for 3 I used 50g, 80 cl, 15 cl, and 3 cl respectively).  Let it reduce, them add cream (20 cl) and let it reduce a bit further before adding the sorrel roughly cut. At the last minute, while the salmon is searing, whisk in butter (100 g) and some squeezed lime juice. Sear the salmon in a hot pan with butter.