LEMON SOLE WITH SORREL SAUCE
The lemony flavour of sorrel pairs perfectly with fish. Try it with skinned megrim or Dover sole on the bone too
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay fish, skin-side-down, in an ovenproof dish. Season, dot with butter and pour over the wine. Place fish in the oven for 10 mins until just cooked, then lift onto a warm plate.
- Working very quickly, pour the juices from the dish into a small saucepan with the crème fraîche, boil until slightly thickened, then stir through the sorrel until just wilted. Spoon over the fish before serving. Buttered new potatoes on the side are a must.
Nutrition Facts : Calories 343 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 36 grams protein, Sodium 0.66 milligram of sodium
CHICKEN WITH SORREL SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonade There should be about two cups or slightly more when loosely packed.
- Pat the chicken breast halves lightly with a flat mallet. Sprinkle with salt and pepper.
- Prepare the mushrooms and set them aside.
- Heat one tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until the mushrooms give up their liquid and the liquid evaporates. Add the sorrel and cook, stirring, until the sorrel wilts. Add the cream, nutmeg, salt and pepper. Cook about two minutes. Set aside.
- Heat the remaining two tablespoons of butter in a heavy skillet and add the chicken breast pieces. Cook, turning the pieces occasionally, until cooked through, about six to eight minutes.
- Pour the sorrel sauce into a heat- proof dish and bring to the boil, stirring. Arrange the chicken pieces on top. Spoon the sauce over the chicken and serve.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 28 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 15 grams, Sodium 502 milligrams, Sugar 2 grams, TransFat 0 grams
LAMB CHOPS WITH SORREL SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Trim the fat from the chops and wipe them dry with paper towels. Chop the sorrel into thin strips.
- Heat the oil in a large skillet and fry the lamb chops so that they are brown on both sides and pink in the middle. Place them on two dinner plates and keep warm.
- Drain off the fat and wipe the pan with paper towel. Add one tablespoon butter and saute the sorrel until wilted. Add the white wine and cook for a couple of minutes. Add the cream and cook for another three minutes. Add the lemon juice to taste and stir in the remaining butter gradually, so that the sauce thickens. Season with salt and pepper.
- Pour the sauce over the lamb chops and serve.
CHICKEN WITH SORREL
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put butter in large skillet, preferably nonstick, and turn heat to medium-high. When butter begins to melt, swirl it around pan. When its foam subsides and it begins to brown, add the chicken, skin side down. Cook, rotating pieces after 3 or 4 minutes so they brown evenly. As they brown on the skin side, sprinkle them with salt and pepper and turn them over; sprinkle skin side with salt and pepper as well. If necessary, lower heat to medium to prevent burning. Remove chicken to a plate when chicken is completely browned all over, in 10 to 15 minutes.
- Immediately add onions to pan and cook, stirring occasionally, until they begin to soften but still hold their shape, about 5 minutes. Add 1/2 cup water and cook for a minute, stirring occasionally, until it reduces slightly. Return chicken to pan, turn heat to medium-low and cook, covered, for about 10 minutes. Uncover, add sorrel, stir, and cover again.
- Cook about 10 minutes longer, stirring occasionally, until chicken is cooked through and sorrel is dissolved into onions and liquid. Serve hot, with rice or crusty bread.
Nutrition Facts : @context http, Calories 567, UnsaturatedFat 26 grams, Carbohydrate 11 grams, Fat 39 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 1000 milligrams, Sugar 2 grams, TransFat 0 grams
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