Salmon in Sorrel Sauce
- 56 oz (2 containers) Stock Options Gourmet Fish Stock
- 2 cups creme fraiche
- 2 large bunches of fresh sorrel, sliced in fine strips
- 4 lovely pieces of fresh salmon
- course sea salt (Salish smoked, if possible)
Place Stock Options Fish Stock in a heavy-bottomed pan and simmer patiently and carefully until it is reduced by half and has the consistency of light syrup. Meanwhile, prepare four warmed soup plates. Stir in creme fraiche and wilt the sorrel. Divide into soup plates. Sear rhe salmon very carefully, no more than 1–2 minutes per side and place on the sauce. Garnish with sorrel and sea salt.