Sharp and sour with a clean lemony tang sorrel is the perfect herb for waking up the taste buds after a winter of stodgy comfort foods. It’s a fairly undervalued herb so you won’t come across it often, but its bright acidic leaves produce a wonderfully fresh springtime soup, and it’s the ideal foil for any rich oily fish.
If you are lucky enough to find yourself with a couple of wild brown trout in the pantry then I recommend baking them in foil with a buttery stuffing of pureed sorrel & shallots: it’s truly memorable! But sorrel also works wonders in transforming the modest rainbow trout, cutting through the earthiness, and accentuating the delicate flavour. With a little more help from some toasted almonds, to bring out the nutty sweetness of the fish, this humble fish can become a real show stopper.
Trout baked with Sorrel – serves 2
4 trout fillets – cleaned & all bones removed
1 bunch sorrel – washed & chopped
100g unsalted butter 1 shallot – finely diced
salt & pepper
handful of toasted flaked almonds
Preheat the oven to 180C.
- Melt 20g of butter & cook the chopped shallot with a pinch of salt until soft. Add the sorrel & cook until it becomes a puree.
- Rub 2 large pieces of kitchen foil with olive oil & place a rectangle of parchment paper (the same size as the fillets) on each.
- Place a fillet on each of the parchment papers. Season & cover with the sorrel puree. Season the remaining fillets & place on top. Drizzle with oil, season & place a bay leaf, a sprig of thyme and a knob of butter on top.
- Carefully pull up the sides of the foil to completely seal the fish and bake for 12 minutes.
- Serve with a scattering of toasted almonds, some buttered spinach & Jersey Royals & the juice from the baked fish.