A light and lemony fish dish, with a beautiful butter, shallot and sorrel cream sauce. Both tasty and healthy, perfect and a weeknight dinner.
Thinly mince your shallots and garlic.
Cut the broccoli into florets.
Bring a medium saupan half-filled with water to a boil. Season with salt (10 to 15g per liter !)
When boiling, add the broccoli florets. Once boiling again, simmer for two minutes until the broccoli is just tender. Remove from heat and drain well.
Meanwhile, cut your fish into bite-sized pieces.
Add your broccoli, then your fish, to a large baking dish. Set aside while you prepare the sauce.
Prep your fish stock.
Preheat your oven to 220°C on grill mode.
Bring a medium saucepan to medium heat. Add your butter and allow it to melt.
Add your shallots along with a bit of salt, and cook around 4 minutes. Add the garlic ; cook for another minute.
Add the white wine, then the sorrel. Cook out for another 2 minutes.
Add the flour, then add the cream,
Pour your fish stock progressively and cook until you have a nice thick cream sauce.
Add a bit of salt over your fish and broccoli.
Pour your sauce over. Add your cheddar.
Bake around 20 minutes, or until browned, at 220°C.
When the top part is nicely brown-ish, take out of the oven.
Pour some lemon juice and add a few basil leaves on top.
Et voilà ! You're done !!
Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.