Put the flesh of the fresh salmon in a mixer, add the whole egg, the white and the salt and give a few turns of the pepper mill. Put in a salad bowl and incorporate the fresh cream delicately using a wooden spatula; mix well.
Cook the artichokes in salted boiling water, strip them of their leaves and heart, trim them and using a spatula-knife, garnish them with the salmon mousse.
Take four sheets of aluminum foil, butter them and enclose the stuffed artichoke bottoms (papillotes) inside. Put these papillotes on a dish and bake on th. 5/6 (180°C) 8 to 10 minutes depending on size. Remove from oven, unwrap and let stand warm.
Sauce:put a knob of butter in a sauté pan. Coarsely chop the previously washed sorrel, drain it and put it in the sauté pan with the chopped shallot. Let melt over low heat. Deglaze with vermouth, then dilute with white wine. Let reduce. Add the cream. Then add the remaining butter to the reduction in small pieces and using a gyrating motion in the sauté pan. Salt and give two turns of the pepper mill.
Spread the sauce on the bottom of each hot plate. Then place each garnished artichoke bottom on top and garnish with a sprig of chervil.
Source:Hubert's Favorite Recipes. Editions J.A.
