Sunday 15 August
It's been so hot, we don't know why the sorrel is still putting out fresh green leaves (maybe because we keep cutting off its bolting fronds). Gotta use them; it's the Law of the Garden. Plus, finally Trader Joe's has begun selling packages with four large sole fillets instead of nine or ten tiny ones.
We made our not-quite-the-Troisgros-brothers' sorrel sauce but now with an increased subtleity: hold back half the chopped sorrel leaves until everything else is done. They should cook only a minute or two, to preserve their fresh flavor and green color.
Oh, and we popped a few leftover-from-last-Saturday baby boiled potatoes into the sauce to warm before serving.
No comments:
Post a Comment