I talked about eating raw sorrel, in a salad, in my last post. I'm still not dead, so I guess I'll keep eating sorrel raw. It's crisp, tender, tangy. I love it in soup, but this is my new thang.
Kevin left a comment suggesting sorrel pesto, with fish.
That sounded great! I've been hankering for fish (for some reason, spring does that to me). Cranky has been hankying for fish for a while, too.
Today, Cranky returned home from his matinal perambulations (coffee, paper, store) and told me the fish guy he likes at our local market recommended today's fresh catch of San Francisco's historied local pescato, petrale sole. A nice, thick fillet of gentle, tasty white flatfish (yeah, the kind with both eyes on one side, but remember, these were uncreepy fillets).*
I said, "Why didn't you get some?"
He jumped! This market, by the way, is only a few hundred yards from our house, so a return trip was a mere carbon toeprint.
I've been very vague about appetite for some time, and only now do I feel the tide is turning. Fish? For a formerly unhungry person? The tide is in!
Well, it happens both Cranky and I had been dreaming about Kevin's pesto. That was a powerful appetizer.
I pulled several sorrel leaves and pounded them in the mortar with raw cashews, minced garlic, grated Parmesan, and good glugs of good olive oil. Victory! You might think handmade pesto is a chore, but the darned blender couldn't be bothered to pulverize the ingredients, and I was happy with my results. Me. Little skimpy-arms me.
Verdict: Gonna do this again. Saved some left over fish and pesto for fish tacos. I cleaned my plate.
*Sadly, most commercial petrale sole is caught by trawl, which can result in "bycatch," a euphemism for "stuff we're just gonna whack and throw back in." Trawling is also hard on the ocean bottom. The Pacific population is stable, and the fish is yummy and tender. What should I do?