Baked trout with sorrel sauce

Baked trout with sorrel sauce

40 mins
Laura Edwards

Sorrel is one of my favourite things to forage for in Poland. It always reminds me of a particular, summer’s day a few years ago, when both my grandmas were still alive. For lunch we had decided to make a cold chłodnik soup out of foraged sorrel. My mother and I climbed across the wooden planks that separated the tracks next to our house and the field. Once across we walked around, finding the best batches of sorrel. It was a hot, humid day, therefore I felt gleefully lucky when I not only found a brilliant patch of sorrel, but also a little seat right next to it. That is, until I realised I had sat on an ant nest!


Quantity Ingredient
2 tablespoons salted butter
100g sorrel, washed and finely chopped
100ml fish or vegetable stock
2 small whole trout, cleaned and gutted
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons plain flour
2 tablespoons creme fraiche
salt, to taste
white pepper, to taste


  1. Melt half the butter in a frying pan over a low-medium heat and fry the sorrel. When it has wilted, add the stock and cook, covered, for about 20 minutes.
  2. While the sorrel is cooking, preheat the oven to 180°C and line a baking tray with baking paper.
  3. Place the trout on the prepared baking tray and drizzle with the olive oil. Season well with salt and pepper and then bake in the oven for 20 minutes.
  4. When the sorrel is cooked transfer to a food processor or blender, add the lemon juice and blend to a paste (do the same if using sorrel from a jar).
  5. Melt the remaining butter in a pan over a low-medium heat and add the flour. Stir together and cook for a minute or two to make a roux. Stir in the sorrel mixture and season to taste. Simmer and reduce for roughly 10 minutes, then taste and adjust the seasoning.
  6. Serve the baked trout with this sauce on the side, with a dollop of crème fraîche in the middle.
eastern european
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