He was an Hotel Manager before he had massive heart failure some 20 years ago, so he expects good food! He is an excellent chef, although it has taken 32 years of marriage to help him learn that I am not his willing kitchen porter, cleaning up all of his debris. Believe me, dealing with someone who went to Westminster College to Learn Hotel Management, and make wonderful food has it's drawbacks! A dishwasher helps! We don't have one in France, so he has experienced a sharp learning curve the last twelve years in clearing up.
I have to give the credits for this concoction to 'acraftylass.fr'.
I wanted to cull the usable Sorrel before it was unusable. I said if we're having Fish a little Sorrel Sauce might be nice so he told me to get on with it while he did all the rest of the meal.
I consulted our tome, H.-P Pellaprat. Can you believe, no Sorrel sauce! How can there be no Sorrel mentioned in the Sauce section! I looked in Pru Leith, the same. I simply can't believe it!
I had to start googling. Normally I quickly soften a shallot in a little butter, throw in half a glass of white wine, reduce it, add a little cream season it, and then chuck in finely shredded Sorrel at the last moment. Just a taste, there are only two of us.
My Husband was carefully bread crumbing a nice fillet of Cod from SuperU. It cost just over €4. We like fish on Fridays. He breaded this fish to cook it. We don't necessarily eat the breaded part unless we are very hungry. It's good to peel it off, enjoy the Fish and then eat the crumby eggy part if required. However, I couldn't see how a Sauce would work with this. I needed some imagination and inspiration. This is what kicks off the following description.
I must just explain while I was making this Sorrel Butter, I had one of those moments when the Cosmic Constant was challenged! How much Sorrel, how long does it take to cut, How much has been cut, how much is left. This is just one of those moments however patient you are, its better to give half the Sorrel to the neighbours wormery!
I love it, it's like there is someone in the future recycling my Sorrel! How long do you fancy cutting up Sorrel into very fine shreds? Hmm, about ten minutes thanks! After that it's torture, I do 'twig' a lot sooner these days!
So yes I had one of those 'outside time' experiences, Perhaps it's because my brain works so differently sometimes. At 60 this year I am used to it. I wouldn't miss the fun parts of the future or past playing tricks on me. I guess I am very privileged to experience it. Perhaps the first of this years 'Birthday Presents'. To actually make this happen must take a huge level of expertise in regenerating the last moment!
Perhaps this is why I enjoy eating food that takes some time to prepare, I don't eat it quickly!
Here is the Process for a Herb Butter!