Side Pannel
Sorrel Sauce
Ingredients List
- 2 Handfuls sorrel
- 25 g Butter
- 150 ml Double cream
- Juices from cooking fish or
- -a splash of; (optional)
- ; fish stock
- Salt and freshly ground
- -black pepper
Directions
Snip off the stems of the sorrel leaves and discard. Shred the leaves
finely. Heat the butter in a pan and add the sorrel. Stir over a moderate
heat until the sorrel dissolves to a rough pur”še. Stir in the cream and any
cooking juices or a splash of fish stock if using. Return to the heat and
cook for a few minutes. Serve hot.
finely. Heat the butter in a pan and add the sorrel. Stir over a moderate
heat until the sorrel dissolves to a rough pur”še. Stir in the cream and any
cooking juices or a splash of fish stock if using. Return to the heat and
cook for a few minutes. Serve hot.
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