Sole in Sorrel Sauce

Thursday April 24

The only problem with using Trader Joe's bulk frozen sole is that there's more in a bag than you can use in one night, and you don't want to leave defrosted fish sitting around for too long. So - horrors! - we ate sole two nights in a row!

Of course, we had to make it different. This time the fillets were dipped in seasoned flour and sautéed until brown. For sauce, we picked a spinnerful of sorrel leaves from the garden, destemmed and chopped them, cooked them in a little butter, and added a dollop of cream.

On the side, a sliced zucchino fried up with a few stray mushrooms. Not bad for the leftovers of the vegetable bin.