Sorrel Sauce for Fish

⏳ Time

5 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is from a famous French chef in the United States. The sorrel may seem like a minor ingredient by weight, but it adds a tangy note that rounds out the rich aromatic palette of the sauce and truly takes center stage.

Ingredients

Parsley - 0.7 oz
Chicken Broth - 7 fl oz
Tarragon - 0.7 oz
Cress salad - 0.7 oz
Spinach - 3.5 oz
Sorrel - 1.8 oz
Butter - 0.7 oz
Salt - to taste
Meyer Lemon Juice - 1 tablespoon
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare a strong vegetable broth (for one liter of water, use two hundred grams of onion, two hundred grams of carrots, two hundred grams of celery, a bay leaf, fifty grams of ginger, and two cloves of garlic — cook over low heat for forty minutes. In the end, you will need only one cup of broth, but it's best to prepare at least one liter). You can also use vegetable broth from cubes and concentrates.

Step 2

Add finely chopped herbs, spinach, and sorrel to the boiling broth. Season with salt and pepper. Simmer on low heat for about a minute.

Step 3

Remove from heat and whisk in the butter, cut into small pieces, into the broth. Add lemon juice and whisk again. Serve with any fish. This sauce is especially good with fried salmon.