Shad Roe with Sorrel Sauce

• 2 teaspoons butter
• 1 generous cup sorrel leaves
• Salt and freshly ground pepper
• Pinch of sugar
• 1/4 cup heavy cream
• 2 teaspoons butter
• 1 pair shad roe
• A splash of milk
• Flour
• Salt and freshly ground pepper

1. Melt the butter for the sauce in a small pan.
2. Drop in the sorrel leaves, and
3. cook over medium heat, stirring now and then, until the liquid has evaporated.
4. The sorrel will turn a khaki color, but dont let that bother you.
5. Season with salt and pepper and just a tiny pinch of sugar.
6. Pour in the cream, and cook for about 5 minutes, until thickened.
7. Keep warm.
8. Heat the remaining 2 teaspoons butter in a small skillet that will just hold the shad roe.
9. Rub the milk over the roe, dredge in flour, season with salt and pepper, and slip the roe into the pan.
10. Cook slowly for about 5 minutes, turning once.
11. Arrange on a warm plate, and spoon the sauce around.

butter, generous, salt, sugar, heavy cream, butter, roe, milk, flour, salt

Taken from www.epicurious.com/recipes/food/views/shad-roe-with-sorrel-sauce-378484 (may not work)