Step 1

In a small saucepan, melt butter over low heat. Add shallots and cook until soft.

Step 2

Add sorrel and cook gently until sorrel wilts.

Step 3

Add vermouth and cook until reduced slightly.

Step 4

Add cream and lemon juice, and cook over medium heat until sauce slightly thickens, about 6 to 10 minutes. Remove pan from heat. Season with salt and pepper to taste.

Step 5

To serve, distribute hot sorrel sauce in the centres of four large, heated plates, and place cooked fish fillets on top of the sauce. Garnish with finely chopped sorrel.