Sorrel sauce


With so much sorrel in the garden I have been searching for new ways of eating it. We’ve done salads, stir fries, soup, so now a lovely sauce for fish, chicken, pasta or dolloped over an omelette. It couldn’t be simpler although it does contain some dairy (to be honest it doesn’t really taste as good with non-dairy substitutes but do what you must) …next stop pesto!

Enough for two fish fillets

  • 20g butter or vegan margarine
  • 200g sorrel, shredded
  • 1 heaped tbsp crème fraîche (or double cream) or vegan equivalent
  • salt and pepper
MethodMelt the butter/margarine in a small pan, stir in the sorrel and cook gently until it has just wilted.

Stir in the crème fraîche or alternative, cook for 1 minute, then season to taste. Whizz it all up with a hand-held beater to get a smooth consistency. Serve hot poured over whatever. Here I’ve put it on a fresh plaice fillet with  some home-grown rainbow chard steamed with garlic and ginger. and some simple green/brown lentil cooked with ginger, herbs, chilli and soy.

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