Sorrel soup

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Smooth with a slight sharpness, this soup has a very particular taste.

Salmon with sorrel

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Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.

How to prepare sorrel

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Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.

Creamy rice with green asparagus and sorrel

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This recipe partners green asparagus with sorrel, which adds a slight bitterness and hint of acidity, and cooked rice, all blended to a rich finish with cream.

Scallops with sorrel and Noilly Prat

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Sorrel is often used with salmon, and very successfully, but it goes very well with scallops in this recipe, given a boost with Noilly Prat vermouth.

Sorrel omelette

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A sorrel omelette is, unsurprisingly, a classic omelette with chopped sorrel added, but it is also served with a reduced cream and sorrel sauce.

Avocado mousse with sorrel

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Avocado is rarely paired with sorrel, yet they go well together as the slight acidity of the sorrel balances the smooth richness of the avocado nicely. In this recipe they are combined in a cool, fresh avocado and sorrel mousse, served here with eggy bread fingers.

Sorrel pesto

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Alongside the traditional basil pesto, here's a sorrel version, very fresh, with a delicious herbaceous taste.

Kervallon soup

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Kervallon's soup is a delicious cauliflower and sorrel soup.

Sorrel and potato quiche

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For this quiche, a shortcrust pastry base is lined with potato slices, onto which a mixture of sorrel and small pieces of meat is placed, then a classic quiche filling is poured. The taste of sorrel makes it delicious and highly original.

New peas with pesto

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For this very simple recipe, we sauté whole new peas, add a little rice, a good spoonful of pesto and it's ready.

Herb salad

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Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.

How to grill salmon well

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This is not as simple as it might at first appear. A properly grilled piece of salmon should be crisp on the outside and moist on the inside. This soft interior is achieved by very strict timing (cooking fish just right is a sign of a true chef), as undercooked it is unpleasant, and overcooked the salmon dries out.

sorrel

This is a plant of which only the leaves are used. There is a wild species, very tasty, with small red and green leaves, and a cultivated variety with large green leaves.
August 29^th 202344 K4.3

Cooking with herbs

Herbs: there's nothing else so small that can add so much to a recipe. They are not only for garnishing, but are a true part of the dish, sometimes one of the main ingredients. A small example of the "power" of herbs: you make a chopped carrot salad, which is very good with a vinaigrette, but if you...
June 3^rd 2024196 K 13.9

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...
March 19^th 20229,5255