Nutrition Facts
4 servings
4
Recipe for Fish with Sorrel Sauce
No Reviews
Here is a classic dish that elegantly combines the marine flavors of fish with the tangy notes of sorrel. This dish, both chic and sophisticated, is nonetheless easy to prepare, even for those who don't often cook.
Ingredients
1 Sorrel
1 Butter
1 Flour
100 Sour cream
1 Onion
Salt
Pepper
Directions
1
In a baking dish, layer the onion in thin slices (this prevents the fish from sticking to the bottom of the dish) and add the fish fillets. Season with salt and pepper. Bake in a moderate oven, depending on the thickness of the fillets, for about 15 to 25 minutes. While the fish is cooking, prepare the sorrel, removing any thick stems if necessary, rinse it well, dry it with a paper towel, and cut it into strips. Melt the butter in a small saucepan. When it starts to foam, lower the heat, add the sorrel to the pan, and stir while the sorrel changes color (from bright green to grey-green) and wilts. Sprinkle in a spoonful of flour, stir, and add the cream. The flour prevents the acidity of the sorrel from causing the cream to curdle. You can also add a little milk, which will create a sorrel béchamel. About 5 minutes before the fish is done, pour the sorrel sauce over it.
Ingredients
Ingredients
1 Sorrel
1 Butter
1 Flour
100 Sour cream
1 Onion
Salt
Pepper
Directions
Directions
1
In a baking dish, layer the onion in thin slices (this prevents the fish from sticking to the bottom of the dish) and add the fish fillets. Season with salt and pepper. Bake in a moderate oven, depending on the thickness of the fillets, for about 15 to 25 minutes. While the fish is cooking, prepare the sorrel, removing any thick stems if necessary, rinse it well, dry it with a paper towel, and cut it into strips. Melt the butter in a small saucepan. When it starts to foam, lower the heat, add the sorrel to the pan, and stir while the sorrel changes color (from bright green to grey-green) and wilts. Sprinkle in a spoonful of flour, stir, and add the cream. The flour prevents the acidity of the sorrel from causing the cream to curdle. You can also add a little milk, which will create a sorrel béchamel. About 5 minutes before the fish is done, pour the sorrel sauce over it.
Notes
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oiseaubleu31
Honestly, it's a fantastic recipe. There's no need to add milk. Water is sufficient... And indeed, the acidity is well balanced... Very refined and easy to prepare. -
Bô
Very fine I loved it and my older son did too My suggestion: For a more vegetarian recipe, I replaced the fresh cream with soy cooking cream. Perfect! -
Je vais essayer demain
Sure! Please provide the text you would like translated. -
veronique-m34
Please provide the text you would like me to translate. -
Guillaume
Excellent
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