When you have a center cut or thick piece you need to
butterfly it. Cut it directly in the middle, horizontally
to the cutting board, in the middle, stopping before
cutting all the way through and leaving a hinge.
Pound softly, and in different areas, as needed between
sheets of plastic wrap, to form a uniform circular piece
that is about 1/8 inch thick.
Rub a large plate's bottom with soft butter and then
sprinkle with shallots, place the salmon on the plate so
it looks like a perfect circle and maintains its 1/8 inch
thickness. Cover with plastic wrap and refrigerate.
Sauté shallots in butter until translucent over medium-low
heat until translucent. Add the wine and reduce by ˝, add
the fish stock and reduce by ˝ and now add the heavy cream
and reduce slowly for 5 minutes. Puree with an imersion
blender and season with salt and pepper mix. Return to the
pot and bring to a simmer, add julienne sorrel and simmer
2-3 minutes, then whisk in the butter and turn off the
heat. Keep warm.
Place the salmon that is on the plate in a hot, 475-500
degree F oven or under a broiler for 2-3 minutes or until
the fish is opaque and firm. Remove and spoon the sauce in
the center of the salmon, trying to mound the sorrel in
the center and letting the sauce flow over the salmon.
Sprinkle with chopped chives and garnish with lime slices
and lemon balm sprig if desired. Note there will be extra
sauce and you don't have to use it all.