Every summer we try a few new herbs in the container garden. This summer’s picks were chervil and red sorrel. The chervil was delicious, but dried up when it got hot. The sorrel is still going strong.
Difficulty: Easy Servings: about 1 cup Source: Two Small Farms
- 2 cups coarsely chopped fresh sorrel ribs removed
- 1/3 cup packed fresh parsley leaves
- 2 garlic cloves roughly chopped
- 1/3 cup freshly grated parmesan
- 1/4 cup pine nuts
- 1/2 teaspoon salt
- 1/4 cup olive oil
Great as an interesting pasta coating or a thick sauce for fish. Vermicelli works very well with this recipe.
In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered.
To use the pesto:
For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well.
The pesto keeps, covered and chilled, for 2 weeks.
Salmon with Sorrel Vinaigrette
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Difficulty: Easy Servings: 6 Source: Providence Restaurant
- 3 large shallots minced
- 1 cup dry white wine
- 2 cups sorrel washed and chopped
- 1/2 cup lemon juice (more to taste)
- 1/2 cup water
- 1/2 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 6 fillets salmon or striped bass 4-6 ounces each
- 3 tablespoons olive oil
- 1/8 teaspoon salt (more to taste)
- 1/8 teaspoon pepper (more to taste)
Providence in Brookline (sadly closed), regarded as a premier East Coast white tablecloth restaurant, proves it again by showcasing deliciously unique, eclectic American fare. Striped bass can be substituted for salmon in this light and lemony low-fat sorrel dish, which is often served with risotto. And if sorrel is unobtainable in your area, substitute basil; the dish will taste completely different but be delicious nonetheless.
In a small saucepan over high heat, combine shallots and white wine and simmer to reduce by 3/4, them remove from heat and set aside. Fill a medium-size saucepan half full of water and bring to a boil. Plunge sorrel into boiling water, remove after 10 seconds and rinse immediately under cold water.
In a blender, combine shallot reduction, sorrel, lemon juice and water.
Puree. With motor running, slowly add olive oil. Taste, and if desired, add more lemon juice. Add salt and pepper. Yields about 1 1/2 cups vinaigrette.
Drizzle fillets with olive oil and season with salt and pepper. Let rest for 5 minutes.
Grill fish over very hot charcoal 10-15 minutes (or broil in preheated 500-degree broiler).
Place one fillet in the center of each serving plate; surround each fillet with 1/4-cup sorrel vinaigrette.