When the first young sorrel grows in the garden, you immediately want to cook sorrel cabbage soup. But what else can you cook with this sour greenery? You can, for example, make a wonderful fish sauce. Having cooked cod fillet with sorrel sauce once, you will remember the delicious taste of this dish more than once.
It is necessary
- For 4 people:
- - freshly ground pepper - to taste;
- - salt - to taste;
- - olive oil - 2 tablespoons;
- - dry white wine - 50 ml;
- - butter - 60 g;
- - fish broth - 100 ml;
- - sour cream - 250 g;
- - shallots - 1 pc;
- - sorrel - 130 g;
- - cod - 600 g.
Instructions
Step 1
Go through the sorrel, removing any harsh stems aside. Rinse the herbs in running water, and then finely chop them with a sharp knife.
Step 2
Preheat a skillet over high heat, add a piece of butter. Turn on medium heat and fry the chopped sorrel in a skillet until tender. This procedure should take no more than 5 minutes.
Step 3
Peel, rinse the shallots in water and chop finely. Put the onion in a saucepan, pour in 100 ml of broth and 50 ml of wine. Simmer over very low heat until the liquid is boiled twice, then remove from heat.
Step 4
Add sorrel and sour cream to a saucepan, sprinkle with pepper and salt. You can sprinkle it to taste, a small pinch will be enough. Put prepared pieces of fish in a double boiler, cook for 12 minutes. Then take out the fish, pepper and salt. Drizzle with olive oil and keep in a warm place. You can wrap it in foil, and then in a towel, so the heat will be kept for a long time.
Step 5
Divide the cooked cod fillet into bowls, add the sauce and serve. If you wish, you can boil young potatoes in their skins in advance - they will perfectly complement the dish. A salad of tomatoes, cucumbers, garlic, onions, herbs and sour cream will not be superfluous.
