The lemony piquancy of the sorrel sauce provides a delicious counterpoint to the rich, smoky flavour of the hot smoked fish.
For this recipe you will need a hot smoker. Find out how to make your own on the River Cottage website
1. Light the smoker.
2. De-scale and fillet the grayling. Scatter some coarse or flaky sea salt over both sides of the fillets in a thin, even layer and leave it to draw out some of the moisture for about 5 minutes. Rinse well and pat dry.
3. Then place the fillets skin-side down in the hot smoker and cook/smoke for 5-10 minutes until fish is opaque.
1. Melt the butter in a pan over a medium heat. When it’s frothing, add the sorrel - it will wilt quickly.
2. Stir and remove the pan from the heat, let it cool for 30 seconds, then beat in the egg yolk to thicken the sauce.
3. Season to taste with salt and pepper and add the cream. Warm it through, very gently, over a low heat. Serve with the hot smoked grayling.
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