Egg casserole with sorrel
1/ Wash the sorrel twice, remove the stems
2/ Melt the 50g of butter over low heat and add the previously minced sorrel; let the cooking water evaporate.
3/ Take 8 buttered ramekins, line the bottom with sorrel and add 5cl of cream; salt and pepper; crack one egg per ramekin.
4/ Take a baking sheet with small sides, place the ramekins in 1 cm of water, bring to the boil and cook for about 3 minutes. Serve hot with buttered bread croutons.
Sole and prawns with sorrel 
1/ Raise the sole fillets and poach them in lightly salted simmering water for about 4 minutes. Drain.
2/ Cook the leeks and sliced onions in boiling salted water, about 12 minutes. Put them in the blender and add 50g of butter; give 4 turns of the pepper mill.
3/ Heat the peeled prawns over low heat, 2 to 3 minutes, in the water used to cook the sole fillets.
4/ Arrange on each of the plates:the leek-onion purée in the centre, the sole fillets on top, the prawns around, coat with melted salted, peppery and lemon butter.
5/ Chop the sorrel raw, sprinkle it over the sauce and serve.
Chef Hubert's culinary ideas
