Serves 2 generously
1 shallot, finely sliced
5 tbsp dry vermouth
5 tbsp white wine
150ml double cream
75g sorrel leaves, stalk and central vein removed and finely sliced
Heat a frying pan over a high heat. Add the shallot, vermouth and white wine and bring to the boil. Reduce the heat and simmer for 4-5 minutes or until the volume has reduced by half.
Pour in the double cream and continue to simmer for a further 2-3 minutes until the sauce has slightly thickened. Season, remove from the heat and stir in the sorrel.
Serve over grilled salmon steaks or fillets of lemon sole with new potatoes and green beans.