Trout with Sorrel Sauce
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the sauce:
  • 3 tablespoons unsalted butter
  • 2½ oz sorrel, stems trimmed and cut into thick ribbons
  • ½ cup chives, chopped
  • ½ cup heavy cream
For the fish:
  • 2 tablespoons olive oil
  • 2 pound trout fillets
  • Kosher salt
  • Freshly ground black pepper
Instructions
To make the sauce:
  1. In a small saucepan, melt butter over medium low heat and cook until it starts to foam and brown. Add sorrel and chives and stir, letting greens wilt. You'll notice that the sorrel will start turning a greenish brown color very quickly. Stir in cream. Bring mixture to a simmer, reduce heat, and cook until sauce thickens and coats the back of a spoon, about 3-4 minutes.
  2. Turn off heat and cover while you make the fish.
To make fish:
  1. Heat olive oil in a large skillet over high heat. Generously salt and pepper the trout fillets, then place them skin side down in the oil (work in batches if needed). Cook until skin is crispy, about 3 minutes, then flip and cook on remaining side for 2-3 minutes, until fish is cooked through.
  2. Transfer fish to plate and pour warm sorrel sauce on top. Serve immediately.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/06/03/trout-with-sorrel-sauce/