The French love sorrel, especially with seafood. The most famous paring of sorrel with fish is alose à l’oseille (shad with sorrel). Lovers of the dish claim that the acidity of the sorrel dissolves the tiny shad bones, but because I’ve never had any success getting the bones to magically disappear, I don’t recommend using whole shad. Use shad fillets or another fish altogether.
When I travel in the Midwest, teaching cooking g classes, I’m often hard put to find fresh ocean fish. Fo