Sorrel Sauce for Fish


Fish served in a sorrel sauce is a staple of French cuisine and is especially good with salmon fillets. This sauce has a distinct lemony flavour.

Sorrel Sauce for Fish

Servings: 4
Author: The Cook
0 from 0 votes
Print Recipe Rate this Recipe Pin Recipe

Ingredients

  • 1 tablespoon butter
  • 2 shallots, finely chopped
  • 2 cups fresh sorrel leaves, stems and heavy veins removed, finely chopped
  • cup dry vermouth
  • 1⅓ cups heavy cream
  • 2 teaspoons , juice only of lemon
  • salt and freshly ground pepper

Recipe Instructions

  • In a small saucepan, melt butter over low heat. Add shallots and cook until soft.
  • Add sorrel and cook gently until sorrel wilts.
  • Add vermouth and cook until reduced slightly.
  • Add cream and lemon juice, and cook over medium heat until sauce slightly thickens, about 6 to 10 minutes. Remove pan from heat. Season with salt and pepper to taste.
  • To serve, distribute hot sorrel sauce in the centres of four large, heated plates, and place cooked fish fillets on top of the sauce. Garnish with finely chopped sorrel.


Rate this Recipe

Comments and Feedback

avatar

 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
  Subscribe  
Notify of
HERE