Sorrel Sauce Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay fish, skin-side-down, in an ovenproof dish. Season, dot with butter and pour over the wine. Place fish in the oven for 10 mins until just cooked, then lift onto a warm plate.
• Working very quickly, pour the juices from the dish into a small saucepan with the crème fraîche, boil until slightly thickened, then stir through the sorrel until just wilted. Spoon over the fish before serving. Buttered new potatoes on the side are a must.

Steps:

• Chop sorrel finely.
• Combine the other ingredients in a blender or food processor. Add sorrel and blend or process briefly, just until smooth. Refrigerate until ready to serve with the tomatoes - 2 to 3 hours or overnight.

Steps:

• Wash the sorrel and spinach and discard the stems. Chop the leaves coarsely. Soften the shallot in the butter in a saucepan. Add the sorrel with the spinach and cook until they have wilted.
• Add the chicken stock or water, bring to a boil and simmer for five minutes. Add the cream and puree the mixture in a food processor or blender. If you are using the sauce right away, return it to the saucepan and season to taste with salt and pepper. If you are serving the sauce chilled, refrigerate it for at least two hours.

Steps:

• For Sauce:
• Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine; boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.
• For Halibut:
• Preheat oven to 400°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and sauté 2 minutes. Season to taste with salt and pepper.
• Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.
• Bring sauce to simmer. Reduce heat; add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.
• Spoon Garlic Mashed Potatoes onto center of 4 plates. Place halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.

Steps:

• Layer two 30cm x 40cm sheets of foil together. Brush the shiny side of the foil with half the oil, place 2 fillets, side-by-side on top, then fold up the outer edges. Drizzle 1 tablespoon lime juice over each fillet and season with sea salt and freshly ground black pepper. Fold and pinch the foil extra tightly to create a watertight seal around the fillets.
• To ensure that the packet is airtight, press down on it gently with your hand - if air escapes easily, rewrap. Repeat wrapping with another 2 pieces of foil, remaining oil, fish and lime juice.
• Place the fish on the top rack in the dishwasher. Set the dishwasher to the 'normal' cycle and run it without any detergent for 45 minutes, which should take it through just the wash cycle. (Different brands of dishwasher may have varying washing cycles, with differences in water temperature, so check the machine's manual, which will tell you the temperature and duration of your washing cycle. Ideally 'cook' the salmon in a water temperature of 55°C for 45 minutes.).
• Meanwhile, make the sorrel sauce. Heat butter in a frying pan over medium heat, add leek and shallot, and cook for 8 minutes or until leek is soft. Add stock and simmer for 15 minutes or until reduced by half, then set aside to cool.
• Once cooled, transfer to a blender, add sorrel, lemon juice and salt and pepper to taste, then purée until smooth. Transfer to a small saucepan until ready to serve.
• Once the wash cycle is completed, stop the dishwasher before it starts the drying cycle. To be sure, it is best to set a kitchen timer for 45 minutes. Remove the salmon from the dishwasher.
• To serve, reheat the sauce over medium heat, then stir in the cream. Remove the salmon from the foil, place a fillet on each plate and spoon a generous amount of sauce over.

Steps:

• For Sauce:
• Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
• For Fish:
• Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)
• Preheat oven to 350°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
• Bake salmon until cooked through, about 20 minutes.
• Meanwhile, bring sauce to simmer.
• Using spatula, transfer salmon to plates. Spoon sauce around fish.

Steps:

• Mix all ingredients in medium bowl.
• Season with salt and pepper.
• Cover and chill at least 4 hours.
• (Can be prepared 1 day ahead. Keep refrigerated.)