4–6 oz salmon fillets, pin bones removed
2 tablespoons unsalted butter
2 medium size shallots, finely chopped
1/3 cup dry white wine
3 tablespoons dry vermouth
1 1/4 cups crème fraîche
4 cups loosely packed sorrel leaves, washed, stemmed, and large leaves torn into two or three pieces
Freshly squeezed lemon juice
Salt and freshly ground white pepper
12 radishes with greens attached, cleaned and halved or quartered lengthwise into bite-size pieces
On stove top add 2 tablespoons of butter to a medium saucepan and melt. Add shallots and cook until translucent about 4–5 minutes. Add wine and vermouth and cook about 3 minutes. Add crème fraîche, and boil until slightly thickened, about 2 minutes. Add sorrel, and cook for 25 seconds. Remove from heat. Season with lemon juice, salt, and pepper. Set aside keep warm.
Season salmon with salt. Place fillets, skin-side down, on a lightly oiled sheet pan and set into oven. Set into oven and roast until salmon easily flakes when pressed on but remains slightly darker in color at its center, about 6 – 8 minutes depending on thickness. While salmon is cooking toss radishes with a drizzle of olive oil and place onto another small sheet pan. Set into oven and roast until just tender and slightly browned, about 5 minutes. To serve spoon sauce onto plate, top with salmon and radishes.