Serves 6.

3 pounds of bass (or sole or salmon)
1 pound of sorrel
Some sweet butter
3 shallots, minced
1/2 cup of white vermouth
1/2 cup of fish stock
1/2 cup of cream 

• Cut the filets (about 12 strips, 4 ounces each).
• Wash the sorrel, remove the stems and julienne.
• Preheat the oven to 500°F.
• Take an ovenproof platter, butter it, sprinkle the mixed shallots at the bottom.
• Arrange filets on top.
• Pour the vermouth, fish stock, and add half the sorrel.
• Cover with buttered foil.
• Bring to a boil on top of the stove and put in the oven for 5 minutes.
• Transfer fish to a warm platter.
• Reserve the liquid.
• In a saucepan, heat 1/2 teaspoon of butter and sauté the remaining sorrel.
• Strain the reserved liquid over it.
• Add cream and reduce until thickened.
• Season, place strip of fish on plate and nap with sorrel sauce.
• With addition of butter, this could become a white butter sauce.