Sorrel is a common herb in french cooking. It looks a bit like a cross between, rocket and spinach. It tastes a bit lemony and tart. There were salad recipes which seemed interesting but I think the sorrel should be younger as everything listed it as a spring herb. So, that was a no-go.
Then I found it! Salmon in sorrel cream sauce. So, we had sorrel, cream... but no fish. Honey to the rescue, he went and picked up some great salmon from Dirk's for my little project. They also do a great smoked salmon. So, if you are already there, you should pick some up and cook it up for a lovely Sunday brunch omelet. Here is the recipe I started from and then moved on from there. We had some potatoes already cooked up from when I made cottage pie the other day. So, the side was potatoes with sorrel and chives.
Salmon with sorrel in cream sauce
- 1/4 cup (or more) cream
- 1/2 cup milk (because I was saving some cream for coffee tomorrow)
- 1/4 cup Parmesan cheese - shredded
- 1/2 cup sorrel, chiffon and chopped (because I don't like long pieces of leaves)
- 1/8 cup onion (because I didn't have shallots - although I'm sure that would be good too)
- butter (or a fat for cooking)
Start the cream sauce first:
- In a reactive free pot, put in fat and once hot add onions to brown
- toss in sorrel and cook down
- add milk and cream, stir and simmer
Start Salmon: cook until done
while salmon is cooking, keep stirring the cream sauce. Once the salmon looks almost ready, add in the cheese. Stir until incorporated. Serve salmon with cream sauce.