1.To make the white wine sauce, place the wine in a suitable pan, add in the bay leaf, star anise and shallot and bring to the boil. Reduce to approximately half and then, once reduced, add in the stock and again reduce to approximately half.
2.Once reduced, add the double cream and bring back to the boil, season and pass through a very fine sieve. Then place to the side of the stove so that it stays warm.
3.Preheat the oven to 160C.
4.Add the egg yolks to the whipped double cream and finely shred the sorrel. Place both to the side for later.
5.Lay the two salmon fillets into an ovenproof dish and gently season with salt and pepper. Cook in the oven for 5-10 minutes, until the salmon is almost cooked through.
6.Remove the salmon from the dish and put on to ovenproof plates.
7.Turn on your grill and allow to heat up.
8.Next add the whipped cream and egg yolks to the cream sauce and heat through, not letting it boil again. Add the shredded sorrel and finish with a squeeze of the lemon juice.
9.Pour the sauce over the salmon fillets and place under the hot grill to glaze.
10.Serve with steamed green vegetables.