Francis Blais’ Salmon with Sorrel and Lemon-Herb Fennel Salad

Ingredients

• Fennel Salad

  • 2 large fennel bulbs, thinly sliced on mandoline
  • 1 small bunch flat-leaf parsley, finely chopped
  • 1 small bunch chives, finely chopped
  • 1 lemon, zest finely grated and juiced
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) red wine vinegar

• Salmon

  • 2.2 lb (1 kg) salmon fillet without skin (taken from the thickest part of the fillet)
  • 1/3 cup (75 g) butter
  • 1 shallot, finely chopped
  • 1/4 cup (60 ml) dry white wine
  • 2 tbsp (30 ml) vermouth
  • 1/2 cup (125 ml) fish stock or chicken broth
  • 1/2 cup (125 ml) homemade or store-bought thick crème fraîche (see note)
  • 1 bunch sorrel (large leaves), stems removed, leaves coarsely chopped