Sorrel cooked in cream is a magnificent accompaniment to
salmon, bream, turbot or mussels.

Sorrel Salad Dressing

1 large bunch sorrel leaves stems removed
5 springs fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup of olive oil
1 garlic clove
The juice of 2 oranges
Salt and pepper to taste

Combine all ingredients and whirl together until liquified in a blender.
Add salt and pepper to taste and toss with any fresh lettuce salad.

Chicken with Sorrel Sauce
3 tbsp Butter
1 shallot, finely chopped
2 cups of fresh sorrel chopped
1/2 cup heavy cream
1/8 tsp of freshly grated nutmeg
4 boneless chicken breasts skin removed Sauce:
Heat 1 tbsp of butter in a saucepan over medium-low heat. Saute shallots until translucent. Add sorrel and saute. Add cream and nutmeg. Cook for 2 min.
Chicken:
Heat remaining butter in a large skillet over medium heat. Add chicken breasts and cook for 20 min. Reheat sorrel sauce just to boil. Arrange chicken breats on serving plate. Spoon sauce over chicken and serve.

To order call (585) 872-7303
or email at flfarms@rochester.rr.com

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