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
  • 1 tablespoon butter
  • 2 shallots, finely chopped
  • 2 cups fresh sorrel leaves, stems and heavy veins removed, finely chopped
  • ⅓ cup dry vermouth
  • 1⅓ cups heavy cream
  • 2 teaspoons fresh lemon juice
  • salt and freshly ground pepper
  1. In a small saucepan, melt butter over low heat. Add shallots and cook until soft.
  2. Add sorrel and cook gently until sorrel wilts.
  3. Add vermouth and cook until reduced slightly.
  4. 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.
  5. 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.
Nutrition Information
Serving size: 4 Calories: 296 Fat: 25g Saturated fat: 16g Unsaturated fat: 8g Carbohydrates: 6g Sugar: 1g Sodium: 68mg Fiber: 2g Protein: 3g Cholesterol: 89mg

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