Mackerel fillets and a sorrel sauce

I was given some sorrel the other day, and although I possess many cookbooks, I was struggling to come up with something interesting, apart from salad or wilted sorrel as a side dish. Eventually I discovered this delicious dish which actually only takes minutes.  

 

Ingredients

200g sorrel

4 mackerel fillets

Sea salt and freshly ground black pepper

1 tsp olive oil

50g unsalted butter

1 egg yolk

1 tbsp double cream

 

Start by washing the sorrel well, and then remove and discard the stalks. Follow this by  chopping the leaves coarsely.

Take your mackerel fillets and season with a little salt and pepper. Put a heavy-bottomed frying pan over a medium heat and add a little olive oil. Allow the oil to become fairly hot, and lay the fillets skin side down in the pan. Leaving well alone, allow the flesh to become almost completely white, and then turn over for just a minute to finish cooking. The whole process shouldn't take more than five minutes. Place on a warm plate while you make the sauce.

Drop the butter into the same pan in which you cooked the fish and melt over a medium heat. As soon as the butter is frothing, throw in the sorrel, which will quickly wilt and turn a dull greeny-brown. Give it a quick stir, and remove the pan from the heat. Now allow it cool for 30 seconds, and then beat in the egg yolk. The sauce will thicken. Season to taste with a little salt and pepper, and enrich the sauce by stirring in the double cream.

Gently pour the sauce over the mackerel and serve perhaps with some new potatoes.

This is a great supper dish, fabulously tasty, quick to prepare and relatively light on the pocket!

Enjoy!

Comments

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I love Mackerel.. Thanks for sharing this recipe, Can't wait to try it..