The blog of cooking-ez.com
Sorrel and its cooking
Do you like sorrel?
This delicious plant with its beautiful bright green leaves, whose subtle acidity goes very well with many other things, including in particular cream, to form with salmon the emblematic dish of the 70's, "Salmon with sorrel" on which was built the beginning of the fame of the Troigros house in Roanne France (Until 2009, the Roanne train station, no less, was in salmon pink and sorrel green colors of the famous dish).
This delicious plant with its beautiful bright green leaves, whose subtle acidity goes very well with many other things, including in particular cream, to form with salmon the emblematic dish of the 70's, "Salmon with sorrel" on which was built the beginning of the fame of the Troigros house in Roanne France (Until 2009, the Roanne train station, no less, was in salmon pink and sorrel green colors of the famous dish).
6,714 13 5
Last modified on: March 19th 2022
Keywords for this post:SorrelCookingColorSorrel and its cooking
There is not only salmon of course, simpler dishes like omelette or sorrel soup for example are just delicious.
It is rather easy to add sorrel in a recipe, you wash and dry the leaves, you cut the stems to keep only the tender part of the leaves, even you remove everything, eventually you chop (not essential), and you add.
But this is where the "problem" arises, the green color of the sorrel is very fragile and fears a lot the heat, in fact as soon as you heat the leaves they become almost instantaneously of a rather ugly khaki-brownish color, color alas much less appetizing. But don't worry, the taste is not affected, it's just a question of aspect.
What to do?
Unfortunately, the problem is almost insoluble, we can not prevent it, at most accompany it.Let's start with a truism, if you don't cook it, sorrel doesn't change its color, of course, but it's interesting if you put it in a salad for example, you'll enhance the taste of your salad, the little acidity (still) does its job, and you'll keep the green color.
And in cooking?
This time, it is necessary to accompany the cooking a little, not necessarily to make it simple with butter, like spinach, but rather to incorporate it into a cooking support, for example cream or eggs of course already evoked, but also a bechamel or a quiche device.
The discoloration of the sorrel is less marked if you proceed this way, and yet the taste is still there.
Note in passing that if the sorrel goes so well with the cream, it is still a question of balance, the suave, mellow taste, sometimes a little too rich, of the cream is attenuated by the acidity of the sorrel, which is highlighted.
For budding gardeners, sorrel is planted and grows quite easily in our climate, but you can also pick wild sorrel in the fields or ditches before mowing, it takes a little eye to recognize it at first, but it is quite easy afterwards.
To sum up: You can hardly keep its beautiful green color unless you eat it raw in a salad for example, but you can accompany it by incorporating it in other things: cream, eggs, béchamel, etc. The loss of color is less marked, but the taste is still there.
Lasts posts
Wipe meats and fish before cooking
When you want to cook meat or fish, there's a very simple yet very important step to take before you even start: It's to dry, or wipe, each side of the meat or fish, sometimes called "dabbing" or "sponging". But why? And how? Let me explain.1,5005 April 14th 2024
Toss the salad
When you've finished preparing a salad, green or otherwise, it's usually time to add the dressing and toss. It's often said to "toss the salad", which means to season and mix. Is it easy? Not so easy...2,8405 March 8th 2024
Half milk, half cream
In a multitude of recipes, savoury or sweet, milk is used as the main ingredient, or at least as the main liquid ingredient. Milk is used instead of water, for example, because milk contains a proportion of fat, which adds roundness and softness to the recipe. This mellowness is very pleasant on...2,685 February 27th 2024
Cutting soft cheeses
As you may have already noticed, when you have to use a "soft" cheese in a recipe - their exact name is "soft cheese" - such as Camembert, Munster or Mont d'or, it's not easy to make anything other than thick slices.2,8045 February 20th 2024
It's spinning too fast!
When you need to grate or slice vegetables, you generally use an electric machine that does all the work: a food processor, a mixer with a "slicer" extension or similar. Are these machines really suitable? Generally speaking, yes of course, but there's one criterion that often poses a problem,...5,7685 November 12th 2023
Other pages you may also like
The color of the bread crumb
When you go to buy bread, at your baker's, at the time of the choice, if you hesitate of course, you will undoubtedly be very sensitive to the color of the crust, and you will be right. The color of the crust, from golden, to sometimes very dark, deep brown almost black, depending on the maturity...13K4.6 April 30th 2022
The salad spinner is not only for salad
Where we see that the salad spinner can be used for many other purposes.7,0984.8 March 25th 2022
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.53K 24.2 June 21th 2017
Egg whites management
Quite often, in cooking or pastry-making, we have recipes that use only egg yolks: gâteau breton (brittany butter cake), confectioner's custard, spaghetti carbonara, etc. And so, inevitably, we end up with unused egg whites that will have to be used elsewhere, in another recipe, and certainly...7,0234.9 June 12th 2021
Shall I take the tops off?
If you buy your vegetables at the market, at a farmer's stand, once you have chosen a bunch of carrots or beets for example, you must have already heard this proposal from the salesman: "Shall I pull the tops? This sentence is his proposal to remove for you all the tops, which he puts aside, to...8,2474.9 May 7th 2022
Post your comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.