QUICK CLASSIC SORREL SAUCE
A quick version of a French classic
Provided by mlplouff
Categories Sauce
Time 15m
Number Of Ingredients 5
Steps:
- Peel the shallot and mince it finely. Remove the stems from the sorrel leaves, then stack the leaves on top of each other, and roll them up from side to side, like a fat green cigar. Slice this crosswise in very thin strips.
- Heat a skillet over medium heat, and when it's hot, put in a knob of butter to melt. Add the minced shallots and sweat them - that is, cook them without letting them get brown - until they are soft.
- Add the strips of sorrel, and cook them until they are thoroughly wilted. Don't be disconcerted when the sorrel turns a sort of swampy green color, this is normal.
- Add the wine, and bring to a boil. Let it bubble and cook until the liquid is reduced to about half its volume.
- Add the cream, and lower the heat. Don't let it boil, but cook the sauce gently until it will coat the back of a spoon.
LEMON SOLE WITH SORREL SAUCE
The lemony flavour of sorrel pairs perfectly with fish. Try it with skinned megrim or Dover sole on the bone too
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay fish, skin-side-down, in an ovenproof dish. Season, dot with butter and pour over the wine. Place fish in the oven for 10 mins until just cooked, then lift onto a warm plate.
- Working very quickly, pour the juices from the dish into a small saucepan with the crème fraîche, boil until slightly thickened, then stir through the sorrel until just wilted. Spoon over the fish before serving. Buttered new potatoes on the side are a must.
Nutrition Facts : Calories 343 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 36 grams protein, Sodium 0.66 milligram of sodium
SORREL SOUP
Rich, strong-flavored soup. We call this weed soup as sorrel grew like weeds. Adjust quantities of sorrel, stock, cream (or evaporated milk) to taste.
Provided by BFOULDS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
- Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 9.5 g, Cholesterol 27.2 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 239.3 mg, Sugar 1.5 g
SORREL SAUCE
Provided by Moira Hodgson
Categories condiments, side dish
Time 20m
Yield About 3 cups
Number Of Ingredients 7
Steps:
- Wash the sorrel and spinach and discard the stems. Chop the leaves coarsely. Soften the shallot in the butter in a saucepan. Add the sorrel with the spinach and cook until they have wilted.
- Add the chicken stock or water, bring to a boil and simmer for five minutes. Add the cream and puree the mixture in a food processor or blender. If you are using the sauce right away, return it to the saucepan and season to taste with salt and pepper. If you are serving the sauce chilled, refrigerate it for at least two hours.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 347 milligrams, Sugar 3 grams, TransFat 0 grams
SORREL SAUCE
Provided by Nancy Harmon Jenkins
Categories condiments
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Chop sorrel finely.
- Combine the other ingredients in a blender or food processor. Add sorrel and blend or process briefly, just until smooth. Refrigerate until ready to serve with the tomatoes - 2 to 3 hours or overnight.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 125 milligrams, Sugar 2 grams
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- Pour the cream in a small pot and bring it to a simmer. Doing this will prevent it from curdling when it hits all that acidic sorrel in a few minutes.
- Meanwhile, in another small to medium pot, heat the butter over medium heat and add the sorrel. Cook the sorrel, stirring often, until it melts -- it will cook down a lot and turn Army green. When it does, stir in the cream and bring the sauce to a bare simmer. It will be pretty thick, so you'll want to add the vermouth or stock to thin it out. You can add another tablespoon if you want the sauce even thinner. Add salt and white pepper to taste and serve.
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