3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
1/2 cup skinned hazelnuts
1 shallot, sliced
1 serrano pepper, sliced
1 garlic clove, chopped
1/4 cup white wine
1 tablespoon olive oil
4 (6-ounce) salmon fillets, skin and pin bones removed
1/4 pound sorrel (about 4 cups), washed, dried, and finely shredded
Salt and pepper
Heat 2 tablespoons butter in a skillet over medium heat until melted. Add the hazelnuts and toast quickly until lightly browned. Remove from the heat and set aside. In a heavy saucepan, combine the shallot, serrano, garlic, and wine. Heat over medium heat until the wine has evaporated. Whisking constantly, add the butter a few pieces at a time, letting each addition melt completely before adding more. When all the butter has been incorporated, whisk over the heat for 1 minute. Stir in the sorrel, remove from the heat, and keep warm. In a large nonstick skillet, heat the olive oil until hot. Season the salmon with salt and pepper and add to the pan, rounded side down. Cook about 3 minutes, until golden, turn, and cook 4 minutes more on the other side. (I cook salmon to medium--it will still have a little of its dark pink color.) Remove the pan from the heat.
For a fancy presentation, warm 4 plates. Place one salmon fillet in the center of each plate. Spoon butter sauce over each fillet, drawing the spoon diagonally across the salmon to make kind of a thick stripe of sauce. Sprinkle each fillet with hazelnuts.
Makes 4 servings.