Try a healthier alternative for lunch or dinner with this recipe.

The sorrel sauce is a perfect way to enjoy its distinct lemon-like quality with fish. Get your fresh sorrel from our farm and have a deliciously hearty meal.

Ingredients

• 4 cups sorrel (trimmed and coarsely chopped)
• 1/2 cup ice cold water
• 2 cups fish stock
• 1/2 cup thinly sliced shallots
• 1/4 cup dry white wine
• 2 tbsps. vermouth
• 1/2 cup crème fraîche (alternative: sour cream)
• 1.25 lbs. skinless salmon fillet
• 1/8 tsp. salt
• 2 tsps. extra virgin olive oil

Procedure (Sauce)

1. Combine sorrel and water in a blender; blend until smooth. Set the sorrel sauce aside.
2. Combine fish stock, shallots, wine, and vermouth in a medium saucepan.
3. Bring to a boil over medium-high heat. Cook until reduced to about 1/2 cup, about 20 minutes. Strain through a fine-mesh sieve into a small saucepan.
4. Place over low heat and whisk in crème fraîch until combined. Cover the cream sauce and set aside.

Procedure (Salmon)

1. Season salmon with salt. Heat oil in a large nonstick skiller over medium heat.
2. Add the salmon and cook, turning once, until just cooked through 4-5 minutes total.
3. Reheat the reserved cream sauce over low heat if necessary. Serve the salmon with the cream and sorrel sauces, topped with more sorrel, if desired.