Sorrel sauce is an excellent accompaniment to poached white fish and salmon. It also goes well with pasta. When preparing sorrel, cut out the central stalk which can be rather tough.

2 cups sorrel, chopped
1 1/4 cups fish or chicken stock
1/2 oz butter
1 tbsp flour
4 tbsp light cream
salt and freshly ground black pepper

1- Simmer the sorrel leaves in the stock for 5 minutes. Allow to cool slightly, then purée in a blender or food processor

2- Melt the butter in a saucepan, add the flour and stir over a gentle heat until blended

3- Add the sorrel purée to the saucepan and simmer for 4 minutes, stirring. Add the cream and season to taste.