Sorrel Sauce

Photo: flickr user Laurel Fan

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Ingredients

300 mls Fish stock

80 mls Dry white wine

40 mls Vermouth

400 mls Double cream

2 Shallots, finely chopped

1 bn Sorrel leaves, shredded

Preparation

1

In a saucepan over a high heat place the fish stock, white wine, vermouth, and shallots. Reduce by half.

2

Add the double cream and boil until the sauce coats the back of a spoon.

3

Just before serving throw in a handful of shredded sorrel and season with salt, pepper and a squeeze of lemon juice.

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Yield:

6.0 servings

Added:

February 13, 2010

Creator:

Anonymous

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