Sorrel sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | millilitres | Fish stock |
| 80 | millilitres | Dry white wine |
| 40 | millilitres | Vermouth |
| 400 | millilitres | Double cream |
| 2 | Shallots; finely chopped | |
| 1 | bunch | Sorrel leaves; shredded |
| Lemon juice | ||
Directions
In a saucepan over a high heat place the fish stock, white wine, vermouth, and shallots. Reduce by half.
Add the double cream and boil until the sauce coats the back of a spoon.
Just before serving throw in a handful of shredded sorrel and season with salt, pepper and a squeeze of lemon juice.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.