Sorrel sauce

Yield: 1 servings

Measure 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

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.

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