Wild Sorrel Sauce for Halibut and Scallops:
I spent the weekend in the country with some friends. And, on Saturday evening, supper was cooked for me, using some of the lovely fish that John at Delishfish sent me this week. We had some halibut and scallops to try, and I found a lot of recipes that paired the two. Halibut is sometimes called poor man’s lobster, because it’s quite a meaty white fish. We decided that the best option was to pan fry both in a mixture of butter and olive oil and make a sauce.
Now my friends have a lot of land and we went foraging for wild sorrel. It’s a lot smaller than the cultivated kind and has more of a lemony flavour. You can find it growning in fields where there is shortish grass (it looks a bit like fine, pointy dock!) The sorrel was used as the flavouring for a very simple cream sauce, with a little cream and an egg yolk added for depth (from the friendly hens!)
This may not look like the cheffiest dish, but I can promise you it was delicious. Partly of course because of the fabulous fresh fish, partly because of the other components which came from the field and garden there…and perhaps also because for once I didn’t cook it myself;)