Sorrel Sauce


Photo: flickr user Laurel Fan
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Ingredients

300 mls Fish stock
80 mls Dry white wine
40 mls Vermouth
400 mls Double cream
2 Shallots, finely chopped
1 bn Sorrel leaves, shredded
Lemon juice

Preparation

1
In a saucepan over a high heat place the fish stock, white wine, vermouth, and shallots. Reduce by half.
2
Add the double cream and boil until the sauce coats the back of a spoon.
3
Just before serving throw in a handful of shredded sorrel and season with salt, pepper and a squeeze of lemon juice.

Tools

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Tags:

Scottish
Scotland
European

Yield:

6.0 servings

Added:

Saturday, February 13, 2010 - 6:02pm

Creator:

Anonymous

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