Sorrel Sauce
By: Anonymous
Published: Saturday, February 13, 2010 - 6:02pm

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
Lemon juice

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.