Arctic Char in Sorrel Sauce

° Serves 2

I have a great deal of sorrel growing in my garden every spring and make a version of a famous dish served in three-star restaurants in France: salmon in sorrel sauce. Sometimes I pick the wild sorrel called sour grass in nearby woods or along the side of the road. Just like the cultivated variety, it is very sour, but it works well with fatty fish like salmon and Arctic char.

In this recipe, thin fillets of Arctic char cook in a nonstick pan in just a couple of minutes, about as long as takes the sorrel to cook, and should, therefore, be cooked just before serving. The dish is finished with cream, and because the cream will thicken as it comes into contact with the sorrel, it is just brought to a boil. This dish is very good with small boiled and peeled potatoes or noodles.

• Sauce
• 1 cup shredded sorrel (about a handful of leaves, gathered together, rolled, and cut into ½-inch-wide strips)
• ¼ cup heavy cream
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 skinless Arctic char fillets (about 4 ounces each and about ½ inch thick)
• 1 teaspoon peanut or other oil
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Prepare the sorrel sauce: Place the shredded sorrel in a stainless steel saucepan, add 1 tablespoon water, and bring to a boil; the sorrel will “melt” and change from bright green to a khaki color. Cook for about 30 seconds, then add the cream, salt, and pepper and boil for 10 seconds. Set aside.

At serving time, heat a large nonstick skillet over high heat for 1½ minutes. Rub the fish with the oil and sprinkle with the salt and pepper. Place the fish in the hot skillet and cook, covered, for about 2½ minutes. (No need to turn the fish. Covering it while cooking develops some steam and cook the top of the fish. This gives you fish that is slightly underdone in the center.) Remove from the heat.

Reheat the sorrel sauce and divide among two plates. Place the fish on top of the sauce. Serve immediately.