Tag: sorrel

Sorrel Hollandaise Sauce

This is a lovely lemony sauce with a distinctive sorrel tang that goes extremely well with baked white fish such as sole, or the local river trout I am lucky to be given. It is best served and eaten as soon as it is made – don’t keep it for more than an hour after making it.

sorrel-leaves

Sorrel leaves

Ingredients

240 ml warm clarified butter
4 egg yolks
2 tbsp lemon juice (1 small lemon)
1 tbsp cold water
Rock salt, to taste
Cayenne pepper, a pinch (or a dash of hot sauce)
A handful of finely chopped sorrel leaves

Directions

Heat around 5 cm of water in a double boiler saucepan over a medium heat, keeping back the bowl

Whisk the egg yolks and the cold water in the bowl (glass or stainless steel) for two minutes, until light and foamy. Then whisk in a couple of drops of lemon juice.
The water in the saucepan should have started simmering. Put the bowl back onto the saucepan, sitting above but not touching the simmering water. Whisk the eggs for a minute or two, until they start to thicken. Remove the bowl from the heat and start adding the melted butter slowly, a little at a time, while whisking constantly. If you add it too quickly, the mixture will curdle. Carry on whisking in the melted butter. As the sauce thickens, you can increase the speed at which you add the butter.

After all the butter is added, whisk in the rest of the lemon juice, add some ground rock salt and cayenne pepper or hot sauce. Then add the finely chopped sorrel. The sauce should now have a smooth, firm consistency. If it’s too thick, you can thin it a little by whisking in a few drops of warm water.

Spoon over the baked fish and serve immediately.

Serve with:

A nice side dish to go with this is creamed, mashed potato with chopped ground elder (goutweed) added which give it a mild celery flavour. Also some finely sliced – the size of skinny french fries – burdock root, stir-fried until just tender in a very light soy sauce.

ground-elder

Ground elder (Goutweed)

Common Wood Sorrel – Oxalis acetellosa

These pretty leaves have a distinctive sharp sorrel flavour and make a lovely addition to a wild salad, or as a garnish to a soup or dish. They are best picked early in the spring but these were still delicious in August (best not eaten in large quantities as they do contain small amounts of oxalic acid but it has been safely eaten by humans for hundreds of years). They can be found in woodlands, especially in mossy banks near beech trees, and are often in the company of wood anemones.

Oxalis acetosa

Easter Banquet featuring Venison in Elderberry and Hawthorn

To those of you who imagine that a forager’s fare is stark or unexciting, then think again. A fortuitous gift of venison (I love living in the country) turned Easter Sunday into a culinary delight! In this case, rustling up lunch at short notice, I also ‘foraged’ in the garden to combine some veg with plants found in the ditches and woodland.

~~ o ~~

A Foragers Traditional Sunday Lunch Menu

Venison Medallions in Elderberry and Hawthorn Gin Sauce

Sorrel and Wild Garlic Mash

Steamed Ground Elder

Wild Spring Salad with Elderberry Vinegar

~~ o ~~

Ingredients:
1 loin of Roe deer contributed by your neighbour’s brother now that the shooting season is open
A pan of potatoes dug up from last year’s potato patch that survived the blight
A handful of early tangy Sorrel leaves
A handful of Wild Garlic from any river bank
A pan full of Ground Elder (it shrinks when steamed)
1/4 litre of last year’s pasteurised Elderberry juice
A good glug of my Vintage Hawthorn Berry Gin

Spices:
Dried seaweed, salt and pepper, ground hogweed seed and possibly some other mysterious things foraged from the dark and wild recesses of the kitchen cupboard

For the salad:
Lambs lettuce, Chickweed, Dandelion leaf, Watercress (taken from the bank not the stream bed), Wild Garlic, Wild Mint, Hairy Bittercress

For the dressing:
Olive oil, Elderberry ‘balsamic’ vinegar

Directions:
Set your potatoes to boil when you start preparing the meat.

Slice the venison loin into 1 cm thick medallions and slowly pan-fry them in olive until just done. Venison is best cooked through and not left too pink or bloody. Toward the end of the cooking add the elderberry juice and a generous amount of the spice mix. When the venison are cooked remove them from the pan with a slotted spoon and keep them gently warm in the oven in a flat baking dish. (I have a neat Le Creuset one that I foraged from an abandoned caravan!) Reduce the elderberry juice by bubbling away until it thickens and just starts to caramelise, and then add a glug of hawthorn gin.

Drain and mash the potatoes being liberal with ground dried seaweed, salt and pepper, butter and milk until it reaches a smooth creamy consistency. Then add finely chopped sorrel leaves, chopped wild garlic and stir in until the mash is well flecked with green.

Lastly roughly chop and steam your ground elder just like spinach. Drain well, squeezing out the water, toss to loosen and season with butter and salt.

Toss your lightly shredded salad ingredients into a big bowl and sprinkle with equal amounts of olive oil and elderberry vinegar.

Make a ‘Easter egg nest’ of the mash and place a few medallions inside, pour over the sauce. Nestle the ground elder around the side and serve the salad in side bowls.

This was so delicious it elicited plenty of mm’s, aah’s and other good food noises and the diners forgot to suspiciously ask what was in it until they’d eaten it all! So enjoyed by Geza, Jim, Norrie and myself that no one took a photo. Sorry!!

Cost in a restaurant? £15 to £20 upwards. My shopping bill? £0 Actual cost? Probably no more than a pint of milk.

Below is a photo of a similar dish, this one featuring fried hogweed.

hogweed-champ-i