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Poached salmon with Sorrel and Lemon Sabayon

Recipe missing from the websites, so ths is my approximation of it.
From Raymond Blanc Kitchen Secrets (S2)

Finely slice carrots, onions, celery and leek. Add a bouquet garni of thyme, parsley stalks and bay leaf. Add some finely sliced lemon and a few whole peppercorns. Cover with water and 100ml of white wine and bring to a simmer. Add a pinch of salt.

Lemon Sabayon - A light alterernative to hollandaise

3 Egg yolks, (organic or free range)
4 tbsp Cold water
50g Unsalted butter, melted, hot
1 pinch Sea salt
1 pinch Cayenne pepper
10ml Lemon, juiced

Raymonds Lemon Sabayon recipe can also be found here

In a large bowl whisk the egg yolks and water. The mixture will expand to 4 or 5 times the original quantity.

Place the bowl over a pan of boiling water and continue to whisk until it becomes thicker.

When the eggs are at a mayonnaise consistency remove from the heat and continue to slowly whisk in the butter followed by the rest of the seasonings.

Poach the salmon in the stock for 4 mins (don't let the water boil), remove from the heat and leave for another 4 mins.

Cook the sorrel in butter until wilted.

Serve the salmon on a bed of sorrel and top with the mixted vegetables and a generous dollop of lemon sabayon.