madbaker | Here, fishy fishy fishy

This 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