Tuna slices on sorrel sauce

Ingredients for 4 servings:

• 600 g tuna slices, max. 1 cm thick
• 600 ml fish stock
• 150 ml cream
• 60 ml dry white wine
• 40 ml dry vermouth
• 40 g butter
• 1 tbsp lemon juice
• 30 g sorrel (leaves)
• 2 tbsp olive oil
• pepper
• Salt (Fleur de Sel)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

This spring, I bought a pot of sorrel to add the leaves to mixed salads or to garnish dishes with this variety’s decorative leaves. The leaves were quickly consumed, so I planted the roots in my herb garden and forgot about the plant. Only now did I notice it again because it had many beautiful leaves again. After briefly considering what else I could make with it, I came up with this sauce, and it was good. In a wide saucepan, reduce the fish stock with half the cream, the wine, and vermouth until about 200 ml of liquid remains. Add the butter and continue reducing until the liquid begins to thicken. In the meantime, wash and dry the sorrel (setting aside a few leaves for decoration), purée it with the remaining cream and lemon juice, and stir it into the sauce reduction. Season to taste with pepper and, if desired, a squeeze of lemon. Flatten the tuna fillets slightly so they are no more than 5 mm thick. Heat the olive oil in a large pan over medium heat and fry the fillets for about 10 seconds on each side. They shouldn’t be cooked through. Arrange the fillets in a fan shape on the plates, sprinkle with some fleur de sel, and pour the sorrel sauce over them. Cut the reserved leaves into thin strips and sprinkle them on top. Serve with a ciabatta baguette. This dish also works well with raw tuna, but in this case, it should be sushi-quality.