Fish with sorrel

Fish with sorrel

By
From
Encyclopedia of Food and Cookery
Serves
6

Poached fish fillets coated in a creamy sorrel and spinach sauce.

Ingredients

Quantity Ingredient
12 small fish fillets, skinned, about 100 g each
freshly ground black pepper
90g butter
3 tablespoons golden shallot, finely chopped
1 garlic clove
1 bouquet garni
500ml dry white wine
155g sorrel, chopped
155g spinach, chopped
4 sticks tender celery, finely chopped
2 teaspoons parsley, chopped
2 teaspoons chives, snipped
1 tablespoon plain flour
1 tablespoon mustard
125ml cream
lemon juice
salt

Method

  1. Season fish fillets lightly and fold in 2, skinned side in. Heat 30 g butter in a saucepan and cook shallot until soft. Add garlic, bouquet garni and wine. Bring to the boil and simmer until reduced by about half. Strain and set aside.
  2. Heat remaining butter in a frying pan. Add sorrel, spinach, celery and herbs and cook for 5 minutes. Sprinkle with flour and stir well, then pour on reduced wine. Bring to the boil, stirring constantly, and simmer gently for 10 minutes.
  3. Add fish fillets, cover and cook over very low heat for 5–7 minutes. Carefully remove fish to heated plates.
  4. Blend mustard and cream, and add to sauce with lemon juice to taste. Adjust seasoning. Pour sauce over fish and serve immediately.
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