Sorrel Sauce

A perfect match for baked sea trout, Tom Parker Bowles' sauce can be made with crème fraiche or double cream - it all depends how naughty you feel!
By Tom Parker Bowles
Sorrel Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

  • 200 g sorrel leaves
  • 15 g butter
  • 100 ml crème fraiche or double cream

Method

1. Remove and discard any thick stalks from the sorrel, and cook gently in butter until dark and wilted. Stir in the cream a little at time, tasting to reach a sharpness of flavour you enjoy. Season with salt and pepper to taste.

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