What a delightful flavour! All sweet and tangy and lemony!
The plant isn't looking too great at the moment, as it's sheltering a whole clan of snails I haven't been able to shift and all the leaves are dotted with little holes. But today I cut the whole lot back (it's supposed to regrow quickly several times a year like this), picked out all the snails, and selected the best leaves for a new recipe...
This is from James Martin Digs Deep (yes, I do watch a lot of cooking TV...), although as always I altered it a little...
Salmon with Sorrel Sauce
- Season salmon fillets and fry both sides in a little butter and oil.
- Finely chop a few spring onions and two garlic cloves. Saute in a little butter over a medium heat for a few minutes.
- Add 50ml white wine, 50ml cream and 150ml stock (I used vegetable stock). Add 100g frozen peas, 1 tbsp lemon juice and seasoning. Bring to the boil.
- Remove from the heat, then add a big handful of chopped sorrel. (The sorrel really doesn't want cooking more than this, or it will go brown and bitter.)
- Spoon the sauce onto a plate and serve the salmon on top.
I served it with new potatoes (not Nomegrown yet!) and asparagus.
Twas delicious, but not sorrely enough for me. The flavour really was fantastic and I wanted more! Next time I will use much more sorrel, and might try pureeing the sauce to make it thicker and clingier - as it was it was very thin and brothy, with peas and bits of leaf in. In fact, I can't wait to try it again!