Source: Food Combining for Health
Date tried: March 15, 2018
Yield: 4 servings
Time needed: 20 minutes
I’ve been having a little trouble getting this done properly. Sorrel is not an herb I am familiar with, though I am learning from Barbadian friends. Nor is it common in supermarkets yet. But I finally found some in dried form. Not quite what the recipe calls for, but I’ll try again in the summer to get fresh. And to do the gooseberry version properly.
Mackerel with Sorrel or Gooseberry Sauce
Small, fresh mackerel to serve 4.
1 large handful sorrel leaves or 2 cups gooseberries.
2 Tbsp butter
2/3 cups light cream
2/3 cups heavy cream
Juice from cooking fish
Sea salt and freshly ground black pepper
Clean the fish and score each side of the backbone three times with a sharp knife to allow the heat to reach the thickest part.
Cook under a hot broiler, allowing 4-7 minutes for each side.
Place on a serving dish and keep warm while finishing the sauce.
To make sorrel purée
Remove stems and wash thoroughly.
Place leaves and butter in a heavy saucepan and let leaves simmer gently in the melted butter until they are reduced to a purée. (3-4 minutes)
To make gooseberry purée
Wash the gooseberries.
Simmer with a little butter until they are soft enough to purée in a blender.
Finish the sauce
In a separate pot, combine the light and heavy cream and warm through without boiling.
Make fish stock by adding a little water to the pan the mackerel was cooked in and bring to a boil.
Add the sorrel or gooseberry purée and the fish stock to the cream.
Season to taste and serve with mackerel.