Monolithic Era Sorrel Salsa Verde (a la Grass)

Inspired by The Flounder (see post on Gunter Grass), here is my take on his ancient recipe.

This only works if you are actually somewhere outside in the woods. I went back to Ukraine for a few days and the weather was so lovely, we all went to the nearby pine woods and had a little barbecue.

We used a huge plaice, which we grilled in foil over fire. My family refused to use honey instead of mead, which is fair enough. But I did insist on making the sorrel paste. Shchavel, which everybody grows in abundance in Ukraine, is one of the most common herbs, in fact my mum grows it on her allotment.

Mind you, the etymology of the English word sorrel, comes from the French surelle, from suri - sour. I just love the taste. I am accustomed to it since my early childhood, as we used bunches of the stuff in green borsch.

So here is the recipe. Obviously I did not have a blender in the pine woods, so I just pounded and chopped it very finely, which is probably better as you wouldn't want to have a salsa verde that is too gloopy. I put olive oil in my recipe, but I used unrefined sunflower oil as it felt more appropriate. South of Ukraine is covered in beautiful sunflower fields...

So you will need:

1. A big bunch of sorrel
2. Olive oil
3. Garlic
4. Parsley
5. Lemon zest and juice (a little bit)
6. Basil Leaves
7. Mint Leaves
8. Dill
9. Plenty of Maldon salt and pepper

Blitz, pound or chop everything together and pour over your plaice. The smokiness of the grilled fish over fire and the freshness of the herby green condiment was fantastic. Drink with mead for a full on Stone Age effect. We had some lovely honey and chilli pepper gorilka (Ukrainian vodka), which worked a treat.