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| Sorrel November 2014 |
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| Sorrel April 2015 |
It's been thriving, consistently producing salad sized leaves every week. It's impressive how many long leaves this tangy plant makes. They can be torn off by hand. Sorrel doesn't mind; it will just make new ones. It has stayed about the same size. Here's the side view, where you can also see some of my
Indoor Aquaponic Strawberries.
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| Sorrel and Strawberries |
Here's a mouth-watering gourmet recipe for
Poached Rainbow Trout with Sorrel and Lemon Butter Sauce.
Pretty fancy, eh?
The Europeans like to make a creamy buttery sauce with Sorrel and then cook trout in white wine. Here's a
German recipe for Trout in Sorrel sauce.
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| Germans call Trout in Sorrel sauce "Forelle mit Sauerampfersosse" |
Here's a
French recipe for Sorrel Trout, which sounds equally tasty. It's finally trout season. The next time I catch a nice trout, I'll try one of these recipes.
May 19 Update
Last night, I caught a decent rainbow trout, and decided to cook it in a simpler, less caloric way. After stuffing it with fresh whole Aquaponic Sorrel, I squeezed fresh lime juice on it, then marinated it overnight in the fridge.
For lunch, I added chopped garlic to the inside, covered it in olive oil, added a dab of Dijon mustard, and finished it off with salt and pepper.
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| Fresh Rainbow trout stuffed with Sorrel |
I wrapped it in foil/parchment paper and grilled it on medium heat, flipping it after 10 minutes. It was so juicy that it tasted like it had been poached. Yum!
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| Ready to eat |
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