Instructions: Poach the salmon in fish stock, white wine, lemon juice with oysters. When it boils, remove oysters. Remove salmon when slightly underdone. Reduce liquids for a few seconds. Add cream and reduce liquid until thick and finish sauce by add the butter. Separately steam the sorrel leaves on parchment paper. Turn the sorrel leaves on the plate and place the salmon on the sorrel and add sauce. Garnish with oysters crowned with caviar.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.