A delicious fish recipe for any occasion!
Sorrel leaves rinse and chop finely. Briefly sauté half in butter. Grind with the hand blender of the hand mixer. Whisk egg yolks with 4 tbsp water over a saucepan of hot water until creamy. Drop by drop, fold in the still-warm butter-sorrel mixture. Season with whipped cream and the remaining ingredients and fold in the remaining sorrel. Tastes excellent with fish.
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