Saumon À L'Oseille

Sweat minced shallots in butter until soft but not browned.

Add white wine and fish stock, then reduce until the sauce base is concentrated.

Stir in creme fraiche and chopped sorrel, letting the leaves melt into a tart green sauce.

Season salmon and sear or steam it until just cooked at the center.

Spoon sorrel sauce onto warm plates, set the salmon on top, and serve with asparagus.