Family Best Time >> Food

Two sorrel recipes…


Ingredients:4 people
  • Egg casserole:sorrel
    1 kg
  • butter
    50g
  • eggs
    8
  • fresh cream
    40 cl
  • salt and ground pepper
  • nutmeg
  • Sole and prawns:sole portions
    4
  • medium leeks
    4
  • onions
    200 g
  • pink prawns
    150 g
  • salt, ground pepper
  • butter
  • lemon
  • sorrel
    150 g


Preparation:


    Two sorrel recipes…

    Egg casserole with sorrel

    1/ Wash the sorrel twice, remove the stems

    2/ Melt the 50g of butter over low heat and add the previously minced sorrel; let the cooking water evaporate.

    3/ Take 8 buttered ramekins, line the bottom with sorrel and add 5cl of cream; salt and pepper; crack one egg per ramekin.

    4/ Take a baking sheet with small sides, place the ramekins in 1 cm of water, bring to the boil and cook for about 3 minutes. Serve hot with buttered bread croutons.

    Sole and prawns with sorrel Two sorrel recipes…

    1/ Raise the sole fillets and poach them in lightly salted simmering water for about 4 minutes. Drain.

    2/ Cook the leeks and sliced ​​onions in boiling salted water, about 12 minutes. Put them in the blender and add 50g of butter; give 4 turns of the pepper mill.

    3/ Heat the peeled prawns over low heat, 2 to 3 minutes, in the water used to cook the sole fillets.

    4/ Arrange on each of the plates:the leek-onion purée in the centre, the sole fillets on top, the prawns around, coat with melted salted, peppery and lemon butter.

    5/ Chop the sorrel raw, sprinkle it over the sauce and serve.

    Chef Hubert's culinary ideas