Salmon And Sorrel Troisgros
Ingredients
- 2 center-cut salmon fillets, uniformly sized about 6” long, 4” wide and at least 1” thick
- salt
- white pepper
- lemon wedges for squeezing
- 2 teaspoons unsalted butter
- 4 white mushrooms
- 1 medium shallot
- 3 tablespoons dry vermouth
- 1 cup dry white wine
- ground white pepper
- 1 cup heavy cream
- 2 or more tablespoons clam juice
- 1 or 2 1 inch chunks of scrap salmon
- 4 ounces sorrel, large stems removed
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