This is a standard recipe for a sorrel cream sauce to use with poached salmon or other fish. It could also be used with steamed spring vegetables such as asparagus. A pinch of cayenne and/or nutmeg is traditional.
Makes 1 cup
3 cups sorrel, cut into thin strips
3 tablespoons unsalted butter
1/2 cup heavy cream
Salt and pepper, to taste
Pinch of cayenne, nutmeg (optional)
Wash sorrel and remove stems and any woody ribs. Roll leaves into cigar shape and thinly slice.
In a large saucepan, melt butter. Add sorrel and cook, stirring, over medium heat until it melts into a puree — 2 to 3 minutes. Whisk in the cream. Simmer for another 2 to 3 minutes while adding seasonings. Sauce should thicken. The sauce can be used immediately or chilled to use with cold fish or vegetables.
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