A Simple Sorrel Sauce

Sorrel’s lemony herbaceous flavour marries beautifully with white-fleshed fish and provides acidity for crispy-skinned duck confit. This sauce is also excellent with pan-fried veal steaks cut from the loin, grilled salmon fillet or poached egg dishes. The sorrel we use at Bistro Moncur is grown in a front garden adjacent to Sydney Harbour. Gaston, my supplier, has been delivering me boxes of sorrel since 1980 - a ritual I cherish.

When preparing sorrel, remove the stems, which are b