Creamy Sorrel Sauce

This simple French sauce is fantastic with any kind of fish

1 cup heavy cream

1/2 cup fresh sorrel, chiffonade (leaves stacked on top of each other, rolled like a cigar, and thinly sliced)

2 T. white wine

1 tsp. shallot or onion, minced

In a small saucepan, sweat the sorrel and shallot in the butter until softened. Add the white wine and cook until the wine is almost evaporated. Add the heavy cream, and allow to simmer until the cream is reduced by about half. Optional: transfer sauce to blender and puree.