Wednesday, 28 September 2011

Mackerel with Sorrel Sauce

After finding sorrel at Brockley Market, I then had to find something to do with it. The leaves are light green in colour and when eaten raw, they taste sharp and intensely sour. I'm told that this flavour is caused by oxalic acid which in large quantities is poisoning, so don't go munching kilos of the stuff.

A quick search revealed that it is best with oily fish, so off I went to the fishmonger to get some mackerel. Two plump fillets were so fresh I almost ate a sliver raw. Brandishing my eyebrow tweezers, the small sharp bones were removed and they were fried till the skins were crisp.

The sauce was made very simply by wilting the sorrel leaves, adding double cream and thickening with an egg yolk. Sorrel turns brown very quickly when cooked which makes for a rather unattractive sauce. Tasty though, with the creamy lemon-like flavour working well with the oily fish. Just a handful of steamed new potatoes and a tomato salad was all it needed.

Mackerel with Sorrel Sauce

Serves 2

1 large mackerel, filleted
200gr sorrel chopped roughly
4 tbsp double cream
1 egg yolk
A handful of cherry tomatoes, dressed in balsamic vinegar & oil
Boiled new potatoes, to serve.

In a large non-stick pan, heat up a thin film of oil. Season the fillets with salt and pepper and fry them skin side down until the flesh is almost all completely white. Try not to move them too much as you want a nice crisp skin. Turn over and cook for another 30 seconds and remove to a warmed plate.

Add the leaves to the pan and the double cream and just as they wilt, take off the heat and beat in the egg yolk until you get a thick, creamy sauce. Season if needed and serve the mackerel fillets on top with the potatoes and tomato salad.


Kay @ Chopstix2Steaknives said...

whenever I see sorrel, it reminds me of Ottolenghi. This looks delicious!

Rachel said...

Ooh...mouth wateringly delicious. I LOVE sorrel. Thanks for the inspiration.

Claire said...

I love sorrel but never seem to be able to find it in London. Which fishmonger do you use, the mackerel looks/sounds fab. c

Luca said...

Hiya Lizzie

Sorrel is an absolute delight and one of the ways I like to use it is a chilled soup. Shot glasses of it as an apéritif go down well. I do something along the lines of this..

Anonymous said...

Thanks in advance and good luck! :)

The Grubworm said...

Ohh, nice recipe. I don;t think I've ever really used sorrel, although I have done similar things with tarragon. I bet that bitterness cuts the cream and oily fish beautifully. And that is very attractive mackerel btw.

Lizzie said...

Thanks all!

Claire - It was F C Sopers in Nunhead, excellent place.

Chris Barker @restaurantguideswriter said...

Mmm, that's some tasty looking fish...I bet the cherry tomatoes help bring out the taste of the mackerel really well. Great recipe.