Mackerel Fillets with Sheep Sorrel Sauce 1

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.  If you have any ideas on what else would accompany the sorrel sauce, let us know in the comments below.

Ingredients

•   4 mackerel fillets
•   200g of sheep sorrel
•   50g of butter
•   1 egg yolk
•   1 tbsp of double cream
•   Olive oil
•   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

We often make mackerell fillets with sheep sorrel sauce on our 1 day foraging course.  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 that course, as well as all of our others, on our Facebook page.