Two Exquisite Sorrel Recipes from Chef Hubert: Egg Casserole and Sole with Prawns

• Egg Casserole: sorrel, 1 kg
• butter, 50 g
• eggs, 8
• fresh cream, 40 cl
• salt and ground pepper
• nutmeg
• Sole and Prawns: sole portions, 4
• medium leeks, 4
• onions, 200 g
• pink prawns, 150 g
• salt, ground pepper
• butter
• lemon
• sorrel, 150 g

Egg Casserole with Sorrel

1. Wash the sorrel twice and remove the stems.
2. Melt 50 g of butter over low heat, add the minced sorrel, and let the cooking water evaporate.
3. Butter 8 ramekins, line the bottom with sorrel, add 5 cl of cream, season with salt and pepper, and crack one egg into each.
4. Place the ramekins in a shallow baking sheet with 1 cm of water, bring to a boil, and cook for about 3 minutes. Serve hot with buttered bread croutons.

Sole and Prawns with Sorrel

1. Poach the sole fillets in lightly salted simmering water for about 4 minutes. Drain.
2. Cook the sliced leeks and onions in boiling salted water for about 12 minutes. Blend with 50 g of butter and 4 turns of the pepper mill.
3. Heat the peeled prawns gently for 2-3 minutes in the sole poaching water.
4. On each plate, place leek-onion purée in the center, top with sole fillets, arrange prawns around, and coat with melted butter seasoned with salt, pepper, and lemon.
5. Chop raw sorrel, sprinkle over the sauce, and serve.

Chef Hubert's Culinary Tips

As a seasoned French chef, I recommend using fresh, vibrant sorrel for the best tangy flavor in these classic dishes.