Make a simple puree which is a perfect accompaniment to fish dishes.


  • 1400 g sorrel (in season from may-october)
  • 25 g butter or margarine
  • 2 tblsp cream
  • a little flour
  • salt and pepper


  • Pick over the sorrel, remove the stalks and wash it in several changes of water.
  • Put into a large saucepan to cover the bottom.
  • Bring to the boil, add the sorrel and cook it gently for about 20 minutes, turning it over and pressing it down repeatedly with a spoon.
  • Drain well and put through a blender.
  • Return it to the pan with the butter, cream, salt and pepper.
  • Stir over the heat for about 8 minutes, gradually adding enough flour to give a thick consistency.

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