Here, fishy fishy fishy
Nov. 16th, 2005 08:55 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Sorrel Sauce.
1/3 cup fish stock (I didn't have any and used chicken stock)
1/4 cup cream
2 Tbsp lemon juice (I used lime)
1/4 cup more cream, whipped to stiff peaks
1 cup sorrel, washed
salt & pepper
Combine the stock and cream. Simmer lightly over medium heat until reduced by half, about 8-10 minutes. Stir in the lemon juice. Grind the sorrel to liquid, using the stock mixture as needed to lubricate. Combine with remainder of stock and gently beat in the whipped cream. Season to taste. Serve over firm-fleshed fish such as salmon or swordfish.
What worked: It was green, captain.
What didn't: It was green, captain.
Will I make it again? Doubtful. There was nothing bad about this, but nothing really good either. The last time I needed to use up sorrel, I made sorrel mayonnaise and that was better. We have a ton left over, and it will be okay over scrambled eggs, but...
What I'm reading: Karen Traviss, The World Before
1/3 cup fish stock (I didn't have any and used chicken stock)
1/4 cup cream
2 Tbsp lemon juice (I used lime)
1/4 cup more cream, whipped to stiff peaks
1 cup sorrel, washed
salt & pepper
Combine the stock and cream. Simmer lightly over medium heat until reduced by half, about 8-10 minutes. Stir in the lemon juice. Grind the sorrel to liquid, using the stock mixture as needed to lubricate. Combine with remainder of stock and gently beat in the whipped cream. Season to taste. Serve over firm-fleshed fish such as salmon or swordfish.
What worked: It was green, captain.
What didn't: It was green, captain.
Will I make it again? Doubtful. There was nothing bad about this, but nothing really good either. The last time I needed to use up sorrel, I made sorrel mayonnaise and that was better. We have a ton left over, and it will be okay over scrambled eggs, but...
What I'm reading: Karen Traviss, The World Before
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no subject
Date: 2005-11-16 05:44 pm (UTC)I like a sorrel chiffonade with my steamed veggies, and I have a 1651 recipe for Stuffed Eggs from la Varenne that uses it as a souring/brightening agent.
I'm wondering if with the cream/stock its still too monochromatic to be a happy sauce for fish? (ie now its bright with a creamy note, but the mayo had a bright with a savory sour note?)
mmm. sorrel :). folks dont use it enough to my mind....:)
no subject
Date: 2005-11-16 05:48 pm (UTC)no subject
Date: 2005-11-16 05:51 pm (UTC)my favorite sauce for simple salmon is still the medieval Sauce Robert (butter, mustard, capers, vinegar and green onions). yum!
no subject
Date: 2005-11-16 05:55 pm (UTC)no subject
Date: 2005-11-16 06:18 pm (UTC)no subject
Date: 2005-11-16 06:27 pm (UTC)yujm!!!!
love the website by the way. I am trying to get one up myself and may end up modelling mine after tyours!!!
(tho I'm toying with the idea of doing a password protection to get in, after being "infringed" just last year....)
oh yeah, and do you have Rachels postal address? I want to send her a care package to thank her for her hospitality in York :)