sorrel

Salmon with sorrel sauce

salmon

shallots

dry white wine

tomatoes

heavy cream

butter

tomato flesh

Salt

pepper

parsley

Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonadeThere should be about two cups or slightly more when loosely packed.

If there are any bones in the fillets, carefully remove them with pliers. Cut the fillets on the bias into about 14 thin slices.

Put the reserved fish skin and bones in a small saucepan. Add one tablespoon of the shallots, the wine and chopped tomatoes. Bring to the boil and let simmer five minutes. Add the cream and cook about five minutes. Strain through a fine sieve, pushing the solids with a rubber spatula to extract as much liquid as possible. There should be about one and one-quarter cups.

Heat one tablespoon of the butter in a saucepan and add the remaining one tablespoon of shallots. Cook briefly and add the sorrel. Cook, stirring, until wilted.

Add the cream mixture, the cubed tomato flesh, salt and pepper.

Heat the remaining tablespoon of butter in a stick-proof skillet. Sprinkle the salmon with salt and pepper and place, a few pieces at a time, in one layer in the skillet. Cook one and one-half to two minutes, depending on the thickness of the slices, turning once.

Pour the sorrel sauce into the center of a warm platter and smooth it over. As the salmon pieces are cooked, arrange them neatly, slightly overlapping, on the sauce. Sprinkle with parsley. Serve immediately.

You will need a fair bit of sorrel to make this recipe, as it cooks down into a puree alarmingly fast. You can buy sorrel at some fancy supermarkets, a lot of farmer's markets in the spring -- or you can garden your own or forage for it. (If you want to plant it in your garden, you can buy sorrel seed online.) If you can't find it, substitute watercress and use sour cream instead of regular cream.

Sorrel Soup, French Style

unsalted butter, (divided)

sorrel, (packed)

flour

chicken stock or vegetable stock

cream

Melt 3 tablespoons butter in a soup pot over medium heat. Add the green onions or ramps and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes.

While the onions are cooking, pour the stock into another pot and bring to a simmer.

Turn the heat up, add the sorrel leaves and a healthy pinch of salt to the pot with the onions and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes. Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.

Whisk in the hot stock, stirring constantly. Bring this to a simmer.

To finish the soup, whisk together the egg yolks and cream. Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other. Repeat this three times. (You are doing this to prevent the eggs from scrambling) Now start whisking the soup. Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way. Add the final tablespoon of butter. Let this cook -- below a simmer -- for 5 minutes. Do not let it boil or the soup will break. Serve at once.

Nothing revives and refreshes in a heat wave like this ice-cold schav, made with the exceptionally tart herb sorrel. The soup is seasoned at each stage: You salt the sweating shallots, the cooking potatoes, again when you add the sorrel and finally again when all is combined, which seems like a lot of salt. But once the mixture is chilled, the flavors are masked and dulled so it will taste just right. Using the stems of herbs is a habit I've formed in general, but in the case of sorrel I wish it were an herb all on its own — that you could just buy sorrel stems. I've seen Instagrammable versions of the soup with the egg cut into pristine wedges and bright green watercress substituted for drab muddy sorrel, but I think the way to go here is without vanity: Scatter well-chopped hard-boiled egg liberally over the drab soup, and follow with the minced stems, also liberally. 

Ice-Cold Schav

shallot,

Kosher salt

water

eggs

Melt butter in nonreactive soup pot. Sweat shallot and minced potato scraps in the butter slowly, stirring gently. Season with salt.

Put diced potatoes in the water, season with salt and bring to a boil. Simmer potatoes until perfectly cooked, a couple of minutes only. Taste one cube to determine.

Add sorrel to sweating shallot-potato mixture, and season with salt. Stir and wilt the sorrel, which will happen almost instantly, turning drab immediately.

Add the cooked potatoes and their salty water to the pot of sorrel. Season with salt, if needed, keeping in mind that when chilled, the flavors are dulled significantly.

Chill immediately and thoroughly — overnight even.

Chop the hard-boiled eggs, and scatter in the cold soup. Mince half the reserved stems from the sorrel as you would chives, and sprinkle over soup.

Eating your vegetables has never looked and tasted so good.

Spiced eggplant fritters

eggplants,

(75 grams) plain flour, seasoned

tsp ground sumac

(100 grams) panko breadcrumbs

(280 grams) thick Greek-style yoghurt

lemon

garlic clove, crushed

heirloom tomatoes, sliced

pomegranate

spring onions, thinly sliced

red vein sorrel, to serve

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Sorrel is a spiced-up floral drink that is super refreshing and the perfect drink for serving at parties. It’s a beautiful dark red color and has a captivating tang – some say the flavor is close to raspberries or cranberries. Whatever your tastebuds call this unique flavor, you’ll definitely go back for a refill or two. &#x1f60b;

Sorrel Juice

(480 mL) water

(200 g) sugar

ginger, (chopped)

red sorrel calyces

(cracked)

lime, (chopped)

cinnamon

(2.4 L) hot water, (or more to taste)

orange, (sliced (optional))

Rum,

Bring 2 cups of water with 1 cup of sugar to a boil in a medium bowl or pot.

Simmer ingredients until the sugar has completely dissolved.

Then set aside and allow the syrup to cool.

Simple Sugar

Place the sorrel, ginger, lime, peppercorns, and cinnamon stick in a large bowl.

Gently pour boiled water into the bowl of sorrel. 

Let it steep for about 45 minutes or longer. You can also steep it overnight in the fridge for a more potent flavor.

Strain the ingredients with a fine sieve and discard all solids. Pour the drink into a pitcher for serving. 

Add as much simple syrup as desired with rum and orange slices. 

Serve over ice.

Sorrel Drink

For this elegant recipe, use seasonal leaves and vegetables. For Maggie, spring is the perfect time to take advantage of asparagus and green beans. In winter, she opts for seasonal winter leaves and Australian dried figs, making use of our South Australian delicious. Harvey Norman Produce Awards State Winners' produce from Ngeringa Produce, Singing Magpie Produce and Nomad Farms.

Cider-poached chicken salad with pine nut mayonnaise

apple cider

tsp black peppercorns

bay leaves, crushed

thyme

chicken breast

baby gem lettuce, leaves

head witlof (Belgian endive), leaves

(about 2 bunches) asparagus, trimmed, blanched, refreshed

green beans, trimmed, blanched, refreshed

mint leaves

parsley leaves

(80 grams) pine nuts, toasted, plus extra to serve

(125 milliliters) extra virgin olive oil

tbs verjuice

Dijon mustard

sorrel leaves (substitute flat-leaf parsley)

(125 milliliters) grapeseed oil

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Top 6 sorrel recipes from across the web

The most viewed sorrel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon with sorrel sauce

Sorrel Soup, French Style

Ice-Cold Schav

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The most viewed sorrel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine