May 6, 2004

Sorrel Helps Liven Up Neglected Schav

By Linda Morel

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•Salads: Chop several sorrel leaves and toss with your favorite dressing into a large bowl of salad greens.

•Fish: Buy a 2-pound light, white fish, such as striped bass or red snapper, keeping the head, tail and bones intact. Wash fish and dry with paper towels. Season skin with olive oil and salt to taste. Fill cavity with two sorrel leaves. Bake at 450 F until skin crisps and inside juices run clear, approximately 20-25 minutes.

•Sorrel Omelet: Whisk six to eight eggs. On a medium flame, melt 3 tablespoons butter in a large frying pan. Add eggs. When set, flip omelet over and fill with two chopped sorrel leaves and a 3 1/2 ounce package of cream cheese cut into small pieces. Close omelet an d continue cooking until cheese melts.