Sorrel Sauce Chicken Fish Lamb Or Veal Food

CHICKEN WITH SORREL SAUCE

Chicken with sorrel sauce image

Provided by Craig Claiborne And Pierre Franey

Time 30m

Yield Four servings

Number Of Ingredients 9

Ingredients

1/4 pound fresh sorrel
2 whole skinless, boneless chicken breasts, each split lengthwise in half
Salt to taste, if desired
Freshly ground pepper to taste
1/2 pound fresh mushrooms, thinly sliced, about 3 cups
3 tablespoons butter
1 tablespoon finely chopped shallots
1/2 cup heavy cream
1/8 teaspoon freshly grated nutmeg

Steps:

Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonade There should be about two cups or slightly more when loosely packed.
Pat the chicken breast halves lightly with a flat mallet. Sprinkle with salt and pepper.
Prepare the mushrooms and set them aside.
Heat one tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until the mushrooms give up their liquid and the liquid evaporates. Add the sorrel and cook, stirring, until the sorrel wilts. Add the cream, nutmeg, salt and pepper. Cook about two minutes. Set aside.
Heat the remaining two tablespoons of butter in a heavy skillet and add the chicken breast pieces. Cook, turning the pieces occasionally, until cooked through, about six to eight minutes.
Pour the sorrel sauce into a heat- proof dish and bring to the boil, stirring. Arrange the chicken pieces on top. Spoon the sauce over the chicken and serve.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 28 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 15 grams, Sodium 502 milligrams, Sugar 2 grams, TransFat 0 grams

VEAL CHOPS WITH SORREL SAUCE

Veal Chops With Sorrel Sauce image

Provided by Moira Hodgson

Categories dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
2 tablespoons unsalted butter
4 veal chops
1 pound sorrel leaves, washed and chopped
1/2 cup dry white wine
1 cup heavy cream
Coarse salt and freshly ground pepper to taste
Shredded sorrel leaves for garnish

Steps:

Combine the vegetable oil and a tablespoon of the butter in a large frying pan. Saute the chops on both sides until they are browned and pink in the middle. Transfer to a serving dish and keep warm.
Pour off the fat from the frying pan. Add the chopped sorrel leaves and cook for a couple of minutes. Add the wine and cook over high heat for three minutes or until you have a thick puree. Add the cream and remaining butter. Season to taste with salt and pepper.
Put the veal chops on four heated plates. Spoon the sauce next to them and sprinkle it with the shredded sorrel leaves.

SORREL SAUCE (CHICKEN, FISH, LAMB OR VEAL)

Sorrel Sauce (Chicken, Fish, Lamb or Veal) image

Provided by Moira Hodgson

Categories easy, condiments

Time 15m

Yield 1 cup

Number Of Ingredients 7

Ingredients

2 large shallots, minced
1 small clove garlic, unpeeled and left whole
2 tablespoons butter
3/4 pound sorrel
1 cup chicken stock
Course salt and freshly ground pepper to taste
Lemon juice to taste

Steps:

In a heavy saucepan, soften the shallots and the garlic in the butter. Add the sorrel and cook, stirring, for one to two minutes.
Add the chicken stock and cook another five minutes. Remove from stove. Peel the garlic and add the flesh to the sorrel. Puree with the sorrel mixture in a food processor and season with salt, pepper and lemon juice to taste.
Place the sauce in a small saucepan and keep warm until ready to serve.

SORREL SAUCE

Sorrel Sauce image

Provided by Moira Hodgson

Categories condiments, side dish

Time 20m

Yield About 3 cups

Number Of Ingredients 7

Ingredients

1/2 pound fresh sorrel leaves
8 leaves spinach (for color)
1 large shallot, diced
2 tablespoons unsalted butter
1 cup chicken stock or water
1 cup heavy cream
Coarse sea salt and freshly ground pepper

Steps:

Wash the sorrel and spinach and discard the stems. Chop the leaves coarsely. Soften the shallot in the butter in a saucepan. Add the sorrel with the spinach and cook until they have wilted.
Add the chicken stock or water, bring to a boil and simmer for five minutes. Add the cream and puree the mixture in a food processor or blender. If you are using the sauce right away, return it to the saucepan and season to taste with salt and pepper. If you are serving the sauce chilled, refrigerate it for at least two hours.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 347 milligrams, Sugar 3 grams, TransFat 0 grams

More about "sorrel sauce chicken fish lamb or veal food"

SORREL SAUCE RECIPE - HOW TO MAKE FRENCH SORREL SAUCE

The ultimate classic is salmon with sorrel sauce, but sorrel sauce is wonderful with any white fish, with poultry like turkey, pheasant or chicken, as …
From honest-food.net
4.6/5 (7)
Total Time 25 mins
Category Sauce
Calories 90 per serving

See details

SEA BASS WITH SORREL SAUCE RECIPE | GORDON RAMSAY'S RECIPES

sea-bass-with-sorrel-sauce-recipe-gordon-ramsays image

Sea bass is very sweet and rich therefore we need a really nice dry wine to find that balance. Add some fish stock, some cream in. Then bring the …
From chefesrecipes.com
5/5 (2)
Total Time 25 mins
Servings 4
Calories 220 per serving

See details

CHICKEN SALTIMBOCCA | ITALY | RICARDO

Place a half slice of prosciutto and a sage leaf on each chicken cutlet. Secure with a toothpick. In a non-non-stick skillet, heat half the oil and butter. Brown 6 saltimbocca on all sides over medium heat until almost cooked. Add half the green onions and sauté for 1 minute. Increase the heat and deglaze with half the Marsala wine.
From ricardocuisine.com
5/5 (5)
Total Time 30 mins
Category Main Dishes
Calories 435 per serving

See details

CRUNCHY MULLET WITH PARSLEY AND ... - GREAT ITALIAN CHEFS

Add the parsley and the anchovy sauce. Blend and pass through a fine sieve. Add the lemon zest and adjust the flavour. 1/2 lemon, zest only. 15g of anchovy sauce. 40g of parsley, blanched for 5 minutes. 4. For the crunchy mullet, cut eight slices of …
From greatitalianchefs.com
Servings 4
Estimated Reading Time 1 min
Category Starter

See details

RUSSIAN SPINACH AND SORREL SOUP RECIPE - COOKITSIMPLY.COM

Remove the stalks from the sorrel, wash and set aside. 3 .Sweat the spinach in a covered saucepan for 2 minutes with a pinch of salt and no added water. Place the spinach in a sieve and refresh under running cold water; squeeze out all the moisture. Puree in the food processor. Sweat the finely chopped onion, carrot and parsley in the butter ...
From cookitsimply.com
Cuisine Eastern Europe
Calories 1383 per serving
Category Soups, Spinach Recipes

See details

SORREL GLAZED CHICKEN - NESTLé RECIPES

Sorrel Glaze; in a sauce pan combine sorrel drink, brown sugar and bring to a boil. Thicken with dissolved corn starch. Add butter, stir until butter completely melts. Set aside. Remove chicken from bowl and place on a baking tray. Bake covered with foil for 20 minutes in an oven preheated at 350 degrees F.
From nestlerecipescaribbean.com
Servings 8
Total Time 2 hrs 45 mins

See details

ROAST GOOSE WITH SOUR CHERRY SAUCE RECIPE - COOKITSIMPLY.COM

Rinse the sorrel or spinach, drain and roughly chop. Add to the shallots and cook for 2 minutes. Drain the cherries, reserving the juice, and stir 300 ml (1/2 pint) of the juice into the pan with the sugar and white wine.
From cookitsimply.com
Servings 12
Calories 1466 per serving

See details

GRILLED SALMON WITH SORREL BEURRE BLANC | RICARDO

1/2 cup (125 ml) sorrel, chopped; Preparation. In a large skillet, grill the salmon steaks over medium heat in the olive oil, 5 to 6 minutes per side. While cooking the salmon, prepare the beurre blanc. Beurre Blanc. In a saucepan, bring the wine, vinegar and shallot to a boil. Season with salt and pepper. Reduce until almost dry. Strain if desired. On low heat, …
From ricardocuisine.com
5/5 (6)
Total Time 13 mins
Category Main Dishes
Calories 845 per serving

See details

BREAST OF VEAL WITH SPINACH (TENDRONS DE VEAU AUX EPINARDS ...

Put the spinach and sorrel into a saucepan and gently cook for 5 to 8 minutes, or until they are cooked and tender. (You need not add water—there will be sufficient moisture clinging to the leaves to provide enough for cooking.) Remove the pan from the heat and drain the vegetables, pressing down on them with a plate to extract all the liquid. Chop the vegetables …
From cookitsimply.com
Cuisine French
Calories 581 per serving
Servings 4

See details

HOW TO PREPARE SORREL RAW OR COOKED - HARVEST TO TABLE

Cook sorrel with leek soups, cream-based sauces, stuffings, veal, and pork. Sorrel can be used as a potherb and is ideal to line the vessel for baking fish. Two Types of Sorrel. Common sorrel grows to 36 inches (90 cm) tall and produces leaves to 6 inches (15 cm) long. Common sorrel is sometimes referred to as sour grass or broadleaf sorrel.
From harvesttotable.com
Estimated Reading Time 6 mins

See details

SCALLOPS WITH RADISHES AND SORREL SAUCE - STEFAN'S GOURMET ...

Add the fish stock. Cook over medium heat, uncovered, until the radishes are tender but firm to the bite and the sauce has thickened, about 15 minutes. Roughly chop the sorrel leaves. Add the sorrel leaves to the radishes. Turn off the heat and stir until the sorrel has wilted. Season to taste with salt and freshly ground pepper.
From stefangourmet.com
Estimated Reading Time 2 mins

See details

CHICKEN CUTLETS WITH SORREL BUTTER | RICARDO

In a bowl or small food processor, combine all the ingredients except for the chicken. Season with salt and pepper. Lay a sheet of plastic wrap on a slightly moistened work surface. Spoon the butter at one end of the plastic wrap and roll into a 4-cm (1 ½-inch) in diameter log. Close the cylinder by tying the two ends of the plastic wrap and ...
From ricardocuisine.com
4/5 (3)
Total Time 20 mins
Category Main Dishes
Calories 295 per serving

See details

SORREL SAUCE RECIPE / RIVERFORD - RIVERFORD ORGANIC FARMERS

Sorrel sauce Side Serves 2 10 min This quick, simple sauce complements poached fish, poultry and pasta. It's also a natural partner with eggs – so use it to fill an omelette or drizzled over poached eggs on toast. Autumn recipe; Winter recipe; Spring recipe; Summer recipe; Sauces, conserves & preserves; Side dishes; Vegetarian recipes ...
From riverford.co.uk
Servings 2
Total Time 10 mins

See details

TROUT FISH AND CHIPS - RICARDO CUISINE

Let cool. Increase oil temperature to 375°F (190°C). Place potatoes back in the fryer and fry for 3 to 4 minutes or until golden brown. Remove from fryer and drain on the rack. Season with salt and set aside in the oven. Fry parsnips until tender and golden brown. Drain on the rack and set aside with fries in the oven.
From ricardocuisine.com
5/5 (10)
Category Main Dishes
Servings 4
Total Time 1 hr

See details

SORREL CREAM SAUCE | RICARDO

Ingredients. 1/2 cup (125 ml) sour cream. 2 tablespoons (30 ml) chopped fresh sorrel. 1 green onion, finely chopped.
From ricardocuisine.com
Servings 0.5
Total Time 5 mins
Category Appetizers

See details

FOOD; SAUCES AND VINAIGRETTES THAT HELP SAVE …

Sorrel Sauce (Chicken, Fish, Lamb or Veal) Preparation time: 5 minutes Cooking time: 10 minutes 2 large shallots, minced 1 small clove garlic, unpeeled and left whole 2 …
From nytimes.com

See details

VEAL - COOKITSIMPLY.COM

Zurich Style Veal Stew is a savory soup with brisket, vegetables, and spices. It is a delectable dish that can be enjoyed in the winter and summer. Veal with Balsamic Vinegar and Sultanas. Balsamic vinegar is a red wine vinegar from Modena in northern Italy. Its distinctive sweet and sour taste is achieved after it has been left to mature in wooden cases… Read More. Veal …
From cookitsimply.com

See details

WOOD SORREL RECIPES | MARX FOODS BLOG

Sarah Mickey January 29, 2016 All Recipes, Meat, Poultry, and Seafood Sauce Recipes, Modern Cuisine Recipes Techniques, Salmon Recipes, Wood Sorrel Recipes Leave a Comment 866-588-6279 [email protected]
From marxfood.com

See details

BLACKSTONE CHICKEN RECIPES

Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture. Place the chicken in the hot pan, and cook for 1 minute.
From tfrecipes.com

See details

SORREL - LUFA FARMS MARKETPLACE

At Lufa Farms, our vision is a city of rooftop farms, growing food where people live and growing it more sustainably. To accomplish this, we've built rooftop greenhouses in several Montreal boroughs. Our third greenhouse was built atop an existing building in Anjou and it was our second to be built in collaborations with the Dut...
From montreal.lufa.com

See details

PIERRE FRANEY - RECIPES - SAUCE AUX CHAMPIGNONS

This mushroom sauce goes well with Pierre's Hachis Parmentier, his French version of Shepherd's Pie, a meat and potato dish.. INGREDIENTS 1/4 pound fresh mushrooms 2 tablespoons butter 3/4 cup finely chopped onion 1/2 teaspoon finely minced garlic Salt and freshly ground pepper 1/4 cup dry white wine 1-1/2 cups chopped canned tomatoes 1/4 cup heavy …
From pierrefraney.com

See details

RAW WOOD SORREL SAUCE - MARX FOOD

1. Combine the wood sorrel and water in a blender, blending until pureed. 2. Strain the puree through a fine mesh strainer and discard the solids. 3. Put the ultratex mixture in bowl and slowly pour the sorrel sauce in, whisking, until combined and thickened. Pour over additional ultratex & whisk more if you wish to thicken further.
From marxfood.com

See details

PIERRE FRANEY - RECIPES - VEAL SCALOPPINE WITH MUSHROOMS

12 slices veal scaloppine, about 1-1/4 pounds 3/4 pound mushrooms 2 tablespoons olive oil 1/4 cup peanut, vegetable, or corn oil 1/4 cup flour Freshly ground black pepper to taste 2 tablespoons butter 1/3 cup finely chopped shallots 1/3 cup dry …
From pierrefraney.com

See details

FISH WITH SORREL SAUCE RECIPE - LA CIGALE

Slice the sorrel very finely. Put the sauce back on the heat, add a dash of cream (optional), salt and pepper and finally the shredded sorrel. Stir and let the sauce bubble gently for a minute. Put the fish on each plate and top with the sauce. Serve with boiled baby potatoes, rice or Ebly. Instead of sorrel you could also use chervil or French ...
From lacigale.co.nz

See details

FOOD; USING SORREL, A LEMONY ACCENT - THE NEW YORK TIMES

Sorrel is grown in hothouses year round, but it is at its peak in spring and summer. I like to serve a sorrel sauce with grilled lamb or veal chops, roast chicken or grilled fish like salmon or ...
From nytimes.com

See details

170 BEEF PORK LAMB VEAL CHICKEN TURKEY FISH IDEAS ...

May 25, 2020 - Explore Loretta White's board "beef pork lamb veal chicken turkey fish" on Pinterest. See more ideas about cooking recipes, recipes, cooking.
From pinterest.ca

See details

PIERRE FRANEY - RECIPES - VEAL BROTH

This is a fundamental sauce base that is a concentrated consommé or broth made with veal bones. Despite the time required for the preparation, it can be easily made and kept many days in the refrigerator or, when frozen, for an indefinite period. Fresh …
From pierrefraney.com

See details

SALMON WITH FRESH SORREL SAUCE RECIPE | MYRECIPES

Step 1. To prepare sauce, combine first 10 ingredients in a food processor; process until smooth. Advertisement. Step 2. Preheat broiler. Step 3. To prepare fish, sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on a broiler pan coated with cooking spray; broil 10 minutes or until fish flakes easily when tested with a ...
From myrecipes.com

See details

RECIPES - STOCK OPTIONS

Fish Soup. Steamed Mussels. Mussels with Pasta. Salmon in Sorrel Sauce. Bleu Cheese Toasted Walnuts. Chanterelle Sauce. Horseradish Red Wine Sauce. Shallot Cracked Pepper Sauce. Wild Mushroom Port Sauce. Roasted Garlic …
From stockoptionsonline.com

See details

FOOD; SORREL'S POPULARITY IS ON THE UPSWING - THE NEW …

It is used with eggs, fish like shad, mackerel and salmon and as a sauce for veal, lamb or chicken. It has a tartness, a sharp lemony flavor and velvety texture that make it …
From nytimes.com

See details

SORREL SAUCE - SAVEUR

Instructions. Wash sorrel leaves, then remove center ribs and stems. Shred leaves and set aside. Melt butter in a large skillet (avoid using …
From saveur.com

See details

FOOD; FROM SAUCE TO SOUP, WAYS TO USE THE LEMONY TASTE OF ...

Sorrel makes a sharp, smooth sauce, which provides a perfect foil for rich, fatty fish like salmon, shad or mackerel. The sauce is also good with grilled lamb or veal chops, with roast chicken or ...
From nytimes.com

See details

SORREL SOUP WITH CABBAGE - HANDY.RECIPES

Broth (meat, I have chicken this time) - 2 l White cabbage / Cabbage (young, you can take less cabbage and more sorrel, as you like) - 400 g Carrots (medium) - 1 pc Onions - 1-2 pcs Potatoes (depends on size) - 1-2 pcs Tomato (optional, I add) - 1 pc Sorrel (no stalks, can be replaced with canned) - 1-2 bunch.
From handy.recipes

See details

SEARCH - GREAT ITALIAN CHEFS: RECIPES FROM ITALY'S BEST CHEFS

After something else? Take a look at what's new and get inspired.
From greatitalianchefs.com

See details

JOI'S COOKING RECIPES_INDEX

Recipes Index. byCourse. Bread and Biscuits. J Butter Roll; J Croissants; J How to Revive Stale Bread; J Jim Lahey's No-Knead Whole-Wheat Bread; J Mantou Buns with Soya Milk; J NY Times No-Knead Bread; J Pita Chips; Breakfast. J Scrambled Eggs with Sorrel; Curry. J Braised Chicken Tikka Masala; J Curry Powder; J Garam Masala; J Thai Green Curry; Pasta. J …
From cooking.ito.com

See details

SEARCH PAGE - FOOD NETWORK

In a food processor, puree the chicken broth, coconut milk, lime juice, soy sauce, miso, fish sauce, hot sauce, chopped garlic, and ginger. Add the cashew nut butter and tahini and pulse to combine. Fold in the cilantro and keep refrigerated until r . Prep Time. 20 mins. Cook Time-Serves. 2. Peanut sauce. Easy. 1) Stir-fry the coconut cream in a small saucepan over …
From foodnetwork.co.uk

See details

BROAD BEANS & PEAS WITH PANFRIED FISH - LA CIGALE

Place 2-3 generous spoonfuls of the broad beans and peas on each plate. Place the fish on top. Add the juice of ½ lemon to the remaining sauce, quickly warm and spoon over the fish. Alternatively add a little finely chopped sorrel to the sauce and spoon over the fish. Sorrel has a lovely lemony flavour.
From lacigale.co.nz

See details

FOOD;SORREL, ASSOCIATED WITH FRANCE, FINDS A PLACE HERE ...

When sorrel leaves are cooked, they make a puree, which is very good with fatty fish like mackerel or salmon or as a filling for an omelette or as a sauce for chicken, veal or lamb. I …
From nytimes.com

See details

GERMAN-HERBS-AND-SPICES-2020 - QUICK-GERMAN-RECIPES.COM

marinades, veal and lamb stews, sauerkraut gravies, salads, sauces, soups, stews, ... sorrel chives thyme cinnamon Flavour - Aroma nutty taste & aroma similar to nutmeg, but stronger sweet, lemony pungent, tastes like cloves, cinnamon & nutmeg mixture strong, sweet, pungent sweet, musky, mild mild, fresh aroma sharp, pungent strong, aromatic strong, acrid yellow …
From quick-german-recipes.com

See details

SORREL RECIPES - NYT COOKING

Browse and save the best sorrel recipes on New York Times Cooking. X Search. Sorrel Recipes. Jingalov Hats Tejal Rao, Kate Leahy, John Lee, Ara Zada. 1 hour. Lemony Zucchini Slaw David Tanis. 30 minutes. Ice-Cold Schav Gabrielle Hamilton. 45 minutes. Easy. Scallops With Sorrel Butter Melissa Clark. 20 minutes . Chard Cakes With Sorrel Sauce Ligaya …
From cooking.nytimes.com

See details

PIERRE FRANEY - RECIPES - SALMON WITH SORREL SAUCE

Add 2 cups cream, salt and pepper to taste. Bring to the boil and stir in the fish glaze, if used. Cook over high heat for about 2 minutes. 4. Add the sorrel to the cream mixture and bring to the boil. Beat the egg yolks with the remaining 1/4 of cream. Remove the sauce from the heat and stir in the yolk and cream mixture.
From pierrefraney.com

See details

RECIPES - PIERRE FRANEY

Chicken Breasts with Tomatoes and Capers. Chicken in Tarragon Cream Sauce. Chicken Sauté with Rosemary. Chicken with Tarragon. Coq au Vin. Poached Chicken in Cream Sauce. Red Wine Marinade for Venison. Roast Breast of Turkey with …
From pierrefraney.com

See details