Pasta dishes are just always delicious!
1. fish fillets rinse dry with juice of one lemon and put to cool 2. put aside a few beautiful sorrel leaves for garnish, remove the stems from the remaining leaves, rinse and shake dry. Roll up leaves and cut into tender strips.
Heat the wine, vermouth and fish stock in a saucepan and boil a little. Reduce the heat, stir in the whipping cream, and gently bubble over a gentle heat until the sauce thickens.
Mix the chopped sorrel into the sauce and then remove the pan from the heat.
Season the fish fillets with salt and pepper, perhaps turning them in a little flour on the other side (for a nicer crust). Heat the oil in a frying pan and fry the fish fillets on both sides.
Season the sauce with salt, pepper and a little sugar and serve with the fish fillets. Garnish with the remaining sorrel leaves.
Serve with wide ribbon noodles, but also boiled potatoes or long grain rice.