Sorrel Sauce

1. 1

   In a saucepan over a high heat place the fish stock, white wine, vermouth, and shallots. Reduce by half.

2. 2

   Add the double cream and boil until the sauce coats the back of a spoon.

3. 3

   Just before serving throw in a handful of shredded sorrel and season with salt, pepper and a squeeze of lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.