Sorrel (Rumex acetosa) is not well known in the US and not commonly grown. In fact, we take all we can get from two different growers and it's still not enough for us. The bright lemony flavor is a favorite in our kitchen. If you've ever tasted the shamrock-leaved Oxalis that we commonly call sour grass and gets its sour flavor from oxalic acid, you know the flavor of sorrel, which gets its flavor from a big dose of ascorbic acid.
Sorrel pairs extremely well with mild seafood such as this Mahi and with poultry; roasted chicken with sorrel sauce is a classic.
Here are the lanceolate or arrowhead-shaped leaves of raw common sorrel.
When you blanch sorrel even for just a second, it goes olive drab; it's unavoidable. After blanching, blot the leaves well to remove any water.
Chop the leaves finely and flatten between two sheets of film. Peel the top layer of film off.
Place the raw fish bottom side up on the sorrel and using the bottom layer of film, wrap the sorrel around the fish.
Here's the bottom side of the fish after having been wrapped.
And the top side.
And the finished lunch special with rice wine vinegar-poached dried pears, microgreens, and a plum-sesame sauce. We seared the fish bottom side down in a hot skillet and then finished cooking it in a hot oven.