Escalopes Of Salmon With Sorrel Sauce

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Washington Post


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1 1 1/2-pound piece salmon fillet, preferably center-cut, pin bones removed

2 tablespoons canola oil


2 1/2 cups store-bought or homemade fish stock

3/4 cup heavy cream

1/4 cup dry vermouth, such as Noilly Prat

6 tablespoons unsalted butter, cut into tablespoon pieces

2 teaspoons freshly squeezed lemon juice

1/4 cup sorrel leaves, stemmed, washed and dried (may substitute arugula)

Fine sea salt

Freshly ground white pepper

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