A quick search revealed that it is best with oily fish, so off I went to the fishmonger to get some mackerel. Two plump fillets were so fresh I almost ate a sliver raw. Brandishing my eyebrow tweezers, the small sharp bones were removed and they were fried till the skins were crisp.
The sauce was made very simply by wilting the sorrel leaves, adding double cream and thickening with an egg yolk. Sorrel turns brown very quickly when cooked which makes for a rather unattractive sauce. Tasty though, with the creamy lemon-like flavour working well with the oily fish. Just a handful of steamed new potatoes and a tomato salad was all it needed.
Mackerel with Sorrel Sauce
1 large mackerel, filleted
200gr sorrel chopped roughly
4 tbsp double cream
1 egg yolk
A handful of cherry tomatoes, dressed in balsamic vinegar & oil
Boiled new potatoes, to serve.
In a large non-stick pan, heat up a thin film of oil. Season the fillets with salt and pepper and fry them skin side down until the flesh is almost all completely white. Try not to move them too much as you want a nice crisp skin. Turn over and cook for another 30 seconds and remove to a warmed plate.
Add the leaves to the pan and the double cream and just as they wilt, take off the heat and beat in the egg yolk until you get a thick, creamy sauce. Season if needed and serve the mackerel fillets on top with the potatoes and tomato salad.