Perpetual Sorrel is very easy to grow. I sowed the seed last year and this year I’ve been rewarded with a dense thicket.
A
s the name implies, it’s a perennial which comes back stronger the more you cut it back. Its only drawback is that when cooked, it goes a disappointing khaki colour. You just have to get over this because it has a distinctive tart, citrus taste which goes very well with fish.
You will need
Serves four
- 50g butter
- 1 large onion, diced
- 1 medium floury potato,diced
- 750ml fish stock – the best quality you can buy or make
- 200g salmon fillet, skin removed
- 500g sorrel, stems and midrib removed
- 25g chervil, chopped but retain some for garnish
- 1 egg yolk
- 80ml double cream
Method
Soften the onion in the butter over a low heat until translucent. Add the potato and cook for a further five minutes. Pour in the stock and simmer gently until the potato is cooked. Finely chop two thirds of the salmon fillet and add to the stock.
Roughly chop the sorrel and put that in the pan with the chervil. When the leaves have wilted, remove from the heat and blitz until smooth.
While still off the heat, add the egg yolk, and whisk vigorously so it doesn’t settle in lumps. Return to a gentle heat and bring to a simmer for a minute. Taste and adjust seasoning. Remove from the heat again.
Gently poach or steam the remaining piece of salmon until it just flakes. Add the cream to the soup then pour into bowls.