Sublime Sorrel Sauce

July 1st, 2019 § 2 comments

The first time HG tasted salmon with sorrel sauce was at a curious locale: The Coyote Cafe in Santa Fe. This was some years ago when the restaurant was famous for introducing sophisticated versions of Mexican and Tex-Mex dishes. But, on that night the chef had received fresh salmon from the west coast and was eager for HG to taste it. The fish rested in a pool of lush sorrel sauce. Superlative dish. When in Paris, HG/BSK ordered it at the Le Stella and Le Vaudeville brasseries. HG’s beloved late sister, Beulah Naomi, was ecstatic about the Vaudeville version. However, the ultimate sorrel sauce is created by BSK. Fortunately, BSK raises a big crop of sorrel on Prince Edward Island. This means lots of tangy sorrel soup (served both hot and cold) and, of course, sorrel sauce. Last night, HG pan broiled salmon filets and cooked mashed potatoes. BSK made an ample bowl of sorrel sauce and braised a head of fennel. (It was Bob Judd, novelist/poet/advertising executive, who introduced HG/BSK to braised fennel as the appropriate companion to salmon). Yes, the HG/BSK collaboration produced a perfect dinner. HG’s mashed potatoes were original. Spuds a la HG consisted of boiled PEI potatoes mashed with olive oil, warm chicken stock and plentiful grated garlic. No butter. No cream. Very savory dish. A very famous Paris chef, the darling of wealthy gourmands, boasted that his mashed potatoes consisted of four parts butter to one part potato. HG’s comment: Feh!!

bunch of fresh cut green sorrel leaves on white background

§ 2 Responses to Sublime Sorrel Sauce"

Leave a Reply

Your email address will not be published. Required fields are marked *

What's this?

You are currently reading Sublime Sorrel Sauce at HUNGRY GERALD.