This recipe softens the sharp citrus notes of the sorrel with the addition of spinach, which also adds great a bright green color.
‘Sorrel Cream’
Ingredients:
150 grams minced fresh shallot
50 grams fresh unsalted butter
550 grams fresh spinach
150 grams sorrel
Sea salt
Directions: Sauté shallots in 100 grams of the butter, when tender, stir in all greens, wilt. Add cream and bring to a simmer. Remove from heat and let rest a bit. Then blend all together with the remaining butter in a vita prep until smooth. Serve warm drizzled on fish. Room temperature for dipping fresh crudité. Also, delicious with poached chicken.
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by Mark Russell
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