In a shallow saucepan, briefly sauté chopped shallots and sorrel and place the seasoned fish fillets on top. Pour in the wine and steam for eight minutes with the lid on. Carefully remove the fish fillets and keep warm.
Blend the sauce and gradually add the cream. Pour the sorrel cream into a small pan, heat briefly and season with salt and pepper from the mill. Serve with the char filets.
(*) Sorrel, a wild herb that grows up to one meter high, is a knotweed and related to rhubarb. Like the latter, it contains a lot of oxalic acid, which makes it problematic for kidney and rheumatic patients, but otherwise makes it a healthy and versatile medicinal herb. In addition to being suitable as a cleanser for copper, brass and bronze, it has a detoxifying effect and stimulates the appetite thanks to valuable minerals, a lot of carotene and vitamin C. Already in the Middle Ages sorrel was considered a universal remedy against plague, cholera and scurvy – but also against Jaehzorn and bad mood. A psychotropic of the natural kind.
In the kitchen, the leaves of sorrel are used in many ways. They are suitable as a leaf salad and as an addition to soups and sauces. They can also be steamed just like spinach.
Tip: Did you know that one bowl of spinach covers almost all your needs for manganese and fiber?
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