Sorrel sauce for fish
4 servings
5 minutes
Sorrel sauce for fish is a harmony of freshness and rich flavor made from aromatic vegetable broth, sorrel, and spinach. Sorrel adds a pleasant tartness that perfectly highlights the taste of fish, especially salmon. Spicy herbs and butter create a soft and silky texture, while lemon juice adds a light citrus note. This sauce is a wonderful complement to fish, giving it sophistication and depth of flavor. It can be considered a modern gastronomic creation inspired by classic French sauces but with an authorial approach. It is perfect for serving with fried or baked fish, making the dish light yet refined.
1
Boil a strong vegetable broth (for one liter of water, two hundred grams of onion, two hundred grams of carrots, two hundred grams of celery, bay leaf, fifty grams of ginger, two cloves of garlic — cook on low heat for forty minutes, in the end you will need only a cup of broth, but it's better to boil at least a liter). You can also use vegetable broth from cubes and concentrates.
- Vegetable broth: 200 ml
2
Add finely chopped herbs, spinach, and sorrel to the boiling broth. Season with salt and pepper. Cook on low heat for about a minute.
- Parsley: 20 g
- Tarragon leaves: 20 g
- Watercress: 20 g
- Spinach: 100 g
- Sorrel: 50 g
- Salt: to taste
- Ground black pepper: to taste
3
Remove from heat and whisk in the butter cut into small pieces. Add lemon juice and whisk again. Serve with any fish. This sauce is especially good with fried salmon.
- Butter: 20 g
- Lemon juice: 1 tablespoon