Sorrel Sauce

From “The Pleasure of Cooking” Vol. IV #3, page 44

3 oz sorrel (2 cups shredded)
5 T. unsalted butter
2 T. water
2 cups fish stock
½ cup dry white wine
1-cup heavy cream
salt & pepper

• Wash the sorrel and remove the tough part of the stems.

• Melt 1 T. of butter in a 2-quart saucepan over moderate heat. Add the sorrel and water. Cook, covered for 1-2 min., stirring once, until the sorrel has melted and its color has changed to a greenish yellow, set aside.

• In another saucepan boil the fish stock with the wine over moderate heat until reduced to 1/2 cup. Add cream and boil for 1 min, whisking constantly.

• Reduce the heat to low and add the bitter about a tsp at a time, whisking after each addition, until the butter is incorporated.

• Stir in the sorrel mixture. add salt and pepper to taste.