Trout fillet with sorrel cream sauce (a l'oseille)

Measure everything first: the sauce is made before the fish is cooked. Chop the shallot finely.

Fold each sorrel leaf to expose the stem and pull the green leaf away; discard the stems.

Melt butter until it foams, add the shallots over medium heat and sweat one or two minutes at most, without colour.

Add the wine and reduce by two thirds, almost dry, on slightly higher heat.

Add all the fish stock and boil vigorously to reduce by about two thirds, to a thick, semi-syrupy glaze consistency.

Add a generous amount of cream and reduce; leave salt and pepper until the end.

While the sauce reduces, optionally skin the trout by running a knife just under the skin, giving two thin slices; the thinner the better.

Turn the heat very low, add the sorrel and move it gently in the pan; it melts very quickly.

Cook the trout without fat, barely, about 20 seconds and then about another half minute on reduced heat for thicker fillets.

Stir another piece of butter gently into the sauce without a spoon, as the sorrel is fragile, and serve as soon as it melts.

Serve the sauce with the sorrel, the trout on top, a sorrel leaf and a little pepper; eat with a spoon.