Sheep sorrel is relatively easy to find and tastes great. Here we use it in a sauce to accompany some mackerel fillets. Although we cooked it over an open fire at our woodland camp, you could just as easily cook it home.
- 4 mackerel fillets
- 200g of sheep sorrel
- Olive oil
- 50g of butter
- 1 egg yolk
- 1 tbsp of double cream
- Salt and pepper
How to make mackerel fillets with sheep sorrel sauce
- Wash the sorrel, remove the stalks and chop coarsely
- Season the mackerel fillets with salt and pepper
- Put a heavy bottomed frying pan on a medium heat and add a thin layer of olive oil
- When the oil is hot, lay the fillets skin side down in the pan
- When the flesh is almost white, flip the fillets over for a minute to finish cooking
- Transfer to a warm plate
- Put the butter in the same pan
- When the butter is frothing add the sorrel, which will quickly wilt and turn a dull greeny brown
- Stir and remove the pan from the heat and leave to cool for 30 seconds
- Beat an egg yolk and add to the pan to thicken the sauce,
- Season to taste
- Stir in the double cream
- Pour over the mackerel fillets
Try some of our other wild food recipes such as ramson and feta fritters and ground elder rostis.
You can see plenty of photos taken on our Wild Foods and Woodland Cooking course on our Facebook page.