For the white wine & sorrel sauce
50g	-	Unsalted butter
4	-	Shallots, finely diced
100g	-	Button mushrooms, sliced
200ml	-	Fish stock
200ml	-	Dry white wine
200ml	-	Double cream
Pinch	-	Ground white pepper and salt
Small bunch	-	Sorrel leaves, finely shredded at the last minute
For the salmon
4	-	Salmon fillets
Large knob	-	Unsalted butter
1 tbs	-	Olive oil
1 tbs	-	Salt & cracked black pepper

WHITE WINE & SORRELL SAUCE

1. Melt the butter in a large saucepan over a medium low heat. Add the shallots and cook, stirring occasionally, until softened. Add the button mushroom and continue to cook for another 5 minutes.
2. Add the fish stock and white wine and simmer until reduced by half. Add the double cream, stir and continue to reduce until the mixture is thick enough to coat the back of a spoon. Pass the sauce through a sieve, discarding the solids and return to the clean pan. Taste the sauce and season with white pepper and, if necessary, a little salt. Keep warm while you cook the salmon
   

SALMON

1. Season the salmon fillets.
2. Heat the oil and butter together in a wide sauté or frying pan over a medium high heat. Once foaming, add the salmon fillets flesh side down. Cook for 2 minutes. Carefully turn over the salmon fillets and continue to cook for a further 5 minutes (or until there is still a faint line of pink translucent flesh running through the centre of the fillet).

TO SERVE

1. Turn up the heat under the sauce until simmering. Add the shredded sorrel leaves, stir andimmediately remove from the heat.
2. Place a fillet of salmon in the centre of a warmed plate and spoon the sauce around the fillet.
3. Serve with wilted spinach and steamed new potatoes.