List all recipes for: Sorrel
Salmon Cakes with Sorrel Sauce
The sauce would also be delicious on pasta!
1 pound cooked or canned salmon, flaked
2/3 cup cooked potato
2 large eggs, lightly beaten
3 scallions, white and pale green parts only, finely chopped
3/4 teaspoon salt
Pepper
4 tablespoons olive oil
3/4 cup heavy cream
2 cups thinly sliced fresh sorrel leaves
1/3 cup flat leaf parsley
2 teaspoons fresh lemon juice
Mix salmon, potato, eggs, scallions 1/2 teaspoon salt and pepper in a bowl. Form into 12 cakes. Heat 2 tablespoons oil in a large skillet over medium high heat. Add half the cakes and cook until golden, 2 to 3 minutes per side. Repeat with remaining oil and cakes. Bring cream to a simmer in a small saucepan over medium heat. Add sorrel and parsley and cook for 2 minutes. Add lemon juice and 1/3 teaspoon salt and using an immersion blender, puree until smooth. Spoon sauce over salmon cakes and serve hot.
Sorrel and Goat Cheese Quiche
Try other cheese too, this is a good dish to make when you're cleaning out the cheese drawer!
1 9" unbaked pie shell
2-3 cups sorrel, coarsely chopped
1 small bunch of scallions, chopped, white part and 1" of the greens
3-4 ounces goat cheese
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese
Preheat oven to 375 degrees. Spread goat cheese in the bottom of the pie shell. Cover with chopped sorrel and scallions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.
Sorrel and Potato Gratin
2 tablespoons unsalted butter at room temperature
1 yellow onion, sliced thinly
2 cloves garlic, finely minced
Salt and pepper to taste
4 ounces sorrel, tough stems removed, cut into 3/4 inch chiffonade
1 1/2 pounds German Butterball potatoes, cut into 1/8-inch-thick rounds
1 1/4 cups heavy cream
Preheat oven to 350. Coat an 8-inch square baking dish with 1 tablespoon butter. Arrange onions in an even layer over bottom of baking dish, sprinkle with garlic. Season with salt and pepper. Arrange half of the sorrel over the onions, then layer with half of the potatoes. Season with a sprinkling of salt. Repeat with remaining sorrel and potatoes. Season with salt and pepper. Pour cream over top and dot with remaining tablespoon butter. Cover with foil and bake 1 hour. Uncover and bake until potatoes are tender and cream is thick, about 20 minutes more. Let stand 15 minutes before serving.
Sorrel Mousse with Lemon Cream
Sorrel is a leafy green vegetable, not unlike spinach. It has a refreshing lemony taste and can be used as an herb or mixed along with spinach in any recipe calling for spinach. It’s also delicious torn up along with your salad greens. Or try this fabulous recipe for a special occasion:
1 ½ cups stemmed sorrel leaves
1 cup chicken or vegetable stock.
1/4 teaspoon unflavored gelatin
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
Salt and freshly ground white pepper
1 ¼ cups heavy cream
¼ cup sour cream
In a blender, puree the sorrel with ¾ cup stock until smooth. In a small bowl, sprinkle the gelatin over the remaining ¼ cup stock and let stand until softened (about 2 minutes). Microwave the gelatin at medium power just until melted, 5 to 10 seconds. Add the gelatin mixture to the blender along with 2 tablespoons of the lemon juice and the red wine vinegar. Season with salt and pepper, puree until very smooth. Add 1 cup of the heavy cream and pulse just until very lightly whipped, about 1 minute. Pour the mousse into 6 small glasses. Refrigerate until set, about 4 hours. Before serving, whisk the ¼ cup cream and 1 tablespoon lemon juice with the sour cream to soft peaks. Season with salt and pepper. Dollop the lemon cream on the mousse and serve.
Sorrel Omelet
Make one omelet for each serving. You can use 1, 2, 3 or 4 eggs, depending on the appetite!
3 eggs
1 tablespoon water
1 cup sorrel, cleaned and trimmed
2 tablespoons butter, divided
1/4 tsp salt
Shred sorrel. In a heavy pan, heat half the butter and add sorrel and salt. Cook for about ten minutes, stirring occasionally, until wilted and tender. Cool a few minutes. Gently whisk the eggs and water in a bowl, until just combined. Add the sorrel mixture and combine. Season well with salt, pepper and a few red pepper flakes, if desired. Add the remaining butter to a omelet pan and heat until butter just until it begins to brown. Add the egg mixture, shaking pan to spread evenly. Let cook until beginning to set around the edges, lift the edges with a spatula to let uncooked eggs flow under. Shake the pan often to keep the omelet loose in the pan. Let cook until eggs are set up do not overcook. Fold the omelet over in half, tip onto a serving plate and serve.
