Last week, I had to prepare an article on sorrel for my weekly column on France Bleu. But I didn’t know more about sorrel than salmon with sorrel and I had never cooked it.
Fortunately, the Grand Larousse de la cuisine and Google are my friends, so I was able to discover many things.
My colleague from France Bleu, José, told me that one of his favorite recipes was the sorrel omelette. All you had to do was drop the sorrel in a pan, add beaten eggs and paf the giraffe. So that’s what I did!
- 1 bunch of sorrel
- 3 eggs
- 2 tablespoons of milk
- 1 pinch of salt
- 1 pinch of pepper
Remove the stems from the sorrel. Wash the leaves and wring them out.
Heat a non-stick pan. Add the sorrel leaves, a tablespoon of water and drop the leaves, spinach style. After 3 minutes, it should be fine. Drain if necessary.
Break the eggs and beat them into an omelet.
Add milk, salt and pepper and drained sorrel. Mix well.
Pour this preparation into a non-stick pan heated beforehand and cook for about 5 minutes. Do not hesitate to cover the last minute of cooking.
Result My husband liked it a lot and I didn’t like it at all, too acidic I think (and yet I like citrus fruits, go understand my poor Lucette! )
They’re not the only ones.