- 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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