Sorrel sauce

By: Tom Parker Bowles From: Market Kitchen

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This recipe is classed as easy

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Prep time:
5 mins
Cook time:
5 mins
Serves:
4

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!

Ingredients

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