Filet of bass with sorrel

Serves 6.

3 pounds of bass (or sole or salmon)
1 pound of sorrel
some sweet butter
3 shallots, minced
1/2 cup of white vermouth
1/2 cup of fish stock
1/2 cup of cream 

  • Cut the filets (about 12 strips, 4 ounces each).
  • Wash the sorrel, remove the stems and julienne.
  • Preheat the oven to 500°F.
  • Take an ovenproof platter, butter it, sprinkle the mixed shallots at the bottom.
  • Arrange filets on top.
  • Pour the vermouth, fish stock, and add half the sorrel.
  • Cover with buttered foil.
  • Bring to a boil on top of the stove and put in the oven for 5 minutes.
  • Transfer fish to a warm platter.
  • Reserve the liquid.
  • In a saucepan, heat 1/2 teaspoon of butter and sauté the remaining sorrel.
  • Strain the reserved liquid over it.
  • Add cream and reduce until thickened.
  • Season, place strip of fish on plate and nap with sorrel sauce.
  • With addition of butter, this could become a white butter sauce.

Sorrel soup

2 cups of sorrel
3 sprigs parsley
few sprigs of basil or chervil
1 medium onion
salt, pepper and nutmeg
3 Tbsp butter
2 Tbsp flour
2 quarts of chicken stock
4 egg yolks
1 cup of sour cream

  • Chop sorrel, parsley, basil and onions very fine.
  • Cook with spices in melted butter until tender.
  • Add flour and stock.
  • Simmer for 10 minutes.
  • Cool slightly, then add egg yolks and sour cream.
  • Serve warm or ice cold.