Sorrel is another amazing summer treat. It tastes like sourgrass when it's raw (I know I wasn't the only kid to eat fields of sourgrass in preschool...), but becomes citrusy and refreshing when cooked. Be sure to serve the sauce immediately, or the sorrel will wilt into nothingness. I think this sauce goes particularly well with salmon, but it'd be great on scallops too, or on anything that goes well with lemon butter. Any pilaf-like grain would go well here; I served this with mushroom rice.
You'll need (serves 2):
1lb salmon-- 2 center-cut filets, skin-on, pin bones removed with tweezers
1T olive oil
8-10 large sorrel leaves
1 large shallot
1/2c vermouth or dry white wine
2T butter
2T cream (optional-- I decided to make this a cream sauce but you can leave it as a butter sauce by doubling the butter and omitting the cream)
Place baking dish in oven and preheat oven to 500. When oven is hot, rub salmon with olive oil, salt and pepper. Remove baking dish and place salmon skin side down (it should sizzle). Decrease oven temp to 275 and return salmon to oven. It will need about 10 minutes to cook; in the meantime, make the sauce.
Mince shallot and place in dry pan over medium heat. Do not use a non-stick pan. Stir. When shallots turn golden, add wine or vermouth and boil until there is only 2T liquid left.
In the meantime, remove stems from sorrel and cut into a chiffonade.
Whisk butter and cream into reduced sauce. Whisk in sorrel until it wilts and turns a dull green. Serve immediately over salmon.
1 comment:
this was REALLY tasty! For the calorie counters, I think this would have also worked well without any cream and even half the butter -- the salmon we had was incredibly moist to begin with, and just the taste of the sorrell + shallot was fantastic
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