Preparation

Make the dumplings:

• Simmer the whole potatoes in lightly salted water until tender enough to allow a knife point to easily penetrate to the center. Drain and cool slightly.
• Blanch the sorrel in boiling water for a few seconds and refresh in cold water. Drain thoroughly and press out excess moisture. In a food processor or blender, purée the sorrel with the olive oil and egg yolks.
• Cut the potatoes into smaller pieces and pass them through a food mill or a ricer (the skins will stay behind) into a mixing bowl. Add the semolina, flour, breadcrumbs, puréed sorrel, nutmeg, salt, and pepper to taste. Knead the mixture lightly until it comes together to make an even dough. Cover the bowl with a towel and let rest for 30 minutes.
• Lightly flour your hands and the work surface. Divide the dough into a few pieces and roll each piece into a 3/4-in. rope. Cut the ropes into 2-in. pieces. Roll the ends of each piece to taper them and make football-shaped dumplings.
• Cook the dumplings in a large pot of boiling salted water until they float to the top and feel firm, about 4 minutes. Remove with a slotted spoon, drain, and toss with a little oil to prevent sticking. Use immediately or refrigerate.

Make the sauce:

• Combine the fish stock, shallots, and garlic in a small, nonreactive saucepan and simmer until reduced to about 2/3 cup. Put the sorrel leaves into the bowl of a food processor, add the hot stock reduction, and process about 30 seconds. With the motor running, gradually add the olive oil and salt and pepper to taste. Keep warm until ready to serve. The sauce may separate on standing, so whisk it well before serving.

To finish the dish:

• 将手指放在鲑鱼片上，以找到任何销钉骨头，并用镊子将其拉出，或者将它们捏在手指和刀之间。盐和胡椒调味。设置一个蒸笼（或装有架子的大锅），将水煮沸，将鱼煮沸，盖上盖子和蒸汽，直到仅在中心几乎没有完成，5至10分钟，取决于鱼片。
• 同时，在不粘锅中用中火加热，直到加热并略褐色，将饺子炒在少量油或黄油中。将每盘上的温暖调味料加满，在一侧排列一些饺子，另一侧放一个鲑鱼片。如果您愿意的话，用更多的果岭装饰并立即食用。