• Combine the fish stock, shallots, and garlic in a small saucepan and simmer until content is reduced to about 2/3 cup.
• Put the sorrel leaves into the bowl of a food processor and run for about 30 seconds. While it's running, add olive oil and salt and pepper.
• Keep warm until the salmon is done.
• Season the salmon with salt and pepper then Bake at 450 degrees Farenheit for 10 to 12 minutes.
• Pour the sorrel sauce on a plate. Place the cooked salmon on top.
• Serve warm.

For the Crust

• Start by making the pastry. Put the flour, sugar, and salt in food processor and run to combine. Add the butter and run until the mixture looks like breadcrumbs. Add the egg yolk and gradually pour in the milk and water until it forms large clumps. Don't add too much water – it should be clumpy, not the consistency of cake or cookie batter.
• Put the dough onto a floured surface and knead it into a ball. Wrap in beeswax (or plastic wrap) and put in the fridge for 30 minutes.
• Heat the over to 375 degrees Fahrenheit. Roll out the pastry to fit a 9 inch pan. Line the pan with parchment paper.
• Leave some pastry hanging over the edge of the pan. Prick the pastry all over with a fork and chill for 10 minutes.
• Line the pastry with aluminum foil, covering the edges. Fill with uncooked beans or rice and bake for 15 minutes. Remove the beans and aluminum foil and bake for 5 more minutes until the pasty is firm but not brown. Leave to cook then trim off the rough edges.

For the Filling

• Wash and then dry the sorrel. Remove stalks and then shred the leaves finely.
• Heat half the butter in a large frying pan over medium-low heat.
• Add half the sorrel and cook for a few minutes, stirring often, until reduced in volume. Transfer to a colander to cool. Continue the process with the rest of the sorrel.
• In a large bowl, whisk together the eggs, egg yolks, cream, and milk. Sift the powdered sugar, whisk to dissolve, then stir in the raising and the cooked sorrel. Pour the filling into the prepared pastry case and spread evenly.
• Bake for about 40 minutes or until set and slightly golden.
• Cool and serve warm or at room temperature.

• In a large saucepan, bring broth to a boil over medium-high heat. 
• Stir in rice, reduce heat, and simmer for about 8 minutes
• Stir in sorrel and return to a boil. 
• Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
• Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.