Sorrel is known to the world for a long time, but in Russia and nearby countries this plant was long considered a simple weed and did not eat. Talk about the benefits of sorrel is useless, because even a small child knows about it, but it's worth noting that you can cook from sorrel. Well, is it true that, in addition to the sorrel, you had to cook using this simple plant? I think not many dishes. Let's improve the situation for the better, and for this we will prepare an original addition to any, even the most refined dishes, - sorrel from sorrel.
Sorrel sauce with sour cream
Ingredients:
- sorrel - 400 g;
- butter - 2 tbsp. spoons;
- salt - to taste;
- sugar - 1 ½ tbsp. spoons;
- sour cream - 1 tbsp.
Preparation
Leaves sorrel carefully and trim the stalks. We cut the leaves with straws and put them in a frying pan without oil, we keep 2-3 minutes on the fire. Once the sorrel has become soft, it can be wiped through a sieve, or blended with a blender.
In a separate frying pan, melt the butter and fry the flour until golden brown, add the homogeneous oxalic puree to the flour mass, add salt and add sugar to taste. Stew sauce for 2-3 minutes until thick. We serve chilled.
Sorrel sauce with cream
Ingredients:
- leaves of sorrel (crushed) - 4 items;
- butter - 1 tbsp. a spoon;
- shallots - 1 piece;
- cream - 1/2 tbsp .;
- salt, pepper - to taste.
Preparation
Butter the butter in a saucepan, add thin shallots and fry them until golden, about 3 minutes. Now it is the turn of the sorrel, it should be cooked along with the shallot, continuously stirring for 5-10 minutes. Fill the oxalic mass with cream and bring to a boil. Season sauce with salt and pepper to taste.
If the sorrel leaves turn out to be too hard, and this can happen in case you did not get rid of the petioles, then additionally beat the sauce with a blender, or wipe through a sieve.
Simple sauce from sorrel
Ingredients:
- sorrel (crushed) - 2 items;
- salt, pepper - to taste;
- water - 2 tbsp. spoons.
Preparation
Leaves of sorrel we separate from rough parts and finely cut. Spread the sorrel in a frying pan and pour 2 tablespoons of water. A couple of minutes will be enough for the leaves to become soft and easily turned into mashed potatoes. Ready oxalic puree should be seasoned with salt and pepper to taste and serve in a cold or hot form.
Salmon with sorrel of sorrel
Before that, we considered the recipes of only one oxalic sauce as an additional ingredient, and now let's prepare a whole dish with this sauce.
Ingredients:
For fish:
- salmon - 500 g;
- butter - 1/4 of a century;
- salt - to taste.
For sauce:
- leaves of sorrel - 150 g;
- parsley - 90 g;
- butter - 2 tbsp. spoons.
For garnish:
- potatoes - 3-4 pieces;
- cream;
- butter - 1 tbsp. a spoon;
- garlic - 2 cloves.
Preparation
To prepare the sauce, the leaves of the sorrel are held over boiling water for 3-4 seconds and immediately immersed in ice water. We do that
Potatoes are boiled and poured with butter, cream and baked garlic. We fry salmon in a large amount of butter until golden brown, before sprinkling, sprinkle the fish with salt.
We serve a dish in a deep plate with flat edges: at the bottom of the dish we pour the sauce, from above carefully put a little mashed potatoes and finish the composition with a piece of roasted salmon .