1/2cupfresh sorrelchopped spinach can be substituted, but in will not have the bite of sorrel
2tablespoonsdry white wine
1tablespoonminced shallots
1cupwhipping cream
2teaspoonslemon juice
salt and pepper to taste
Fish
1/2cuppecans
1tablespoonfresh basil
1teaspoonstarragonoptional
1tablespoonbuttersoftened
46-8 ozsalmon filets
Instructions
Sauce
Heat wine in a small heavy saucepan over medium heat.
Add shallots and stir for a minute or two, then add sorrel and stir until the sorrel wilts.
Add cream and lemon juice, raise to a boil.
Reduce to a high simmer, then simmer until the liquid is reduced to sauce consistency, about 15 or 20 minutes.
Transfer sauce to a small blender and puree until roughly smooth. You can use an immersion blender for this step
Fish
Preheat oven to 350 degrees F.
Grind pecans, basil, and tarragon in a small food processor, then bend in butter
Place salmon on a large, oiled baking sheet and spread each piece with an equal amount of the pecan mixture.
While the sauce is simmering, bake the salmon for about 20 minutes, until it is flaky.
Plate the salmon and spoon sauce over the fish.
Notes
A nice option is to grill the salmon on cedar planks instead of baking. Prior to starting the sauce, soak the planks in water and start the grill, then begin the sauce and make the pecan mixture. Arrange the salmon on the planks, and spread each piece with an equal amount of the pecan mixture. While the sauce is simmering, grill the salmon until it is flaky. Plate the salmon and spoon the sauce over the fish.