Sorrel Sauce for Planked Salmon

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Chef Sandra Spears, Liscombe Lodge

Our Signature Dish

2 Tbsp butter 
1Tbsp flour
2 cups fish stock
2 Tbsp fresh chopped sorrel
1/4 white wine
1 Tbsp lemon juice
2 tbsp whipping cream

Over low heat melt butter then stir in flour. When blended, gradually add fish stock and stir over low heat until well combined and thickened. Let simmer for about 1 hour, stirring occasionally. 

Saute sorrel, add ¼ cup white wine and cream. Stir the sauce until it is slightly thickened.  Salt and pepper to taste.

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