That's normal. They're not fond of heat. You can add the baby leaves to salads or slice it really thinly and add it to soup at the last minute.

Here's the classic sorrel sauce for fish, and halibut season is here.

3/4 cup dry white wine
1/3 cup fish stock
1/4 cup dry vermouth or white wine
1 Tbsp. lemon juice
2 shallots, minced
1/4 cup heavy cream
2 oz. fresh sorrel, washed and finely shredded
2 Tbsp. unsalted butter, cold, cut into small pieces
sea salt and freshly ground pepper to taste
lemon juice to taste

Combine wine, fish stock, vermouth, lemon, and shallots in a pan.Simmer over moderate heat until the liquid is reduced by half. Add the cream and continue cooking until thickened. Add the sorrel. Increase the heat to bring the mixture to a boil.

Immediately remove the pan from the heat. Add the butter to the sauce while whisking like crazy. Season to taste.

Karen

Thanks, Karen. That sounds great--I'll be looking for halibut

Just tried it tonight and, wow, what a wonderful way to use sorrel. Very deluxe, even subbing some vegetable broth with a bit of fish sauce for the fish stock Thanks, Karen!