Grilled Garfish with Sorrel Sauce Recipe
Ingredients:
- 2 whole fairly large garfish (about 1 pound each)
- Butter or olive oil
- 2 handfuls sorrel leaves (or sea spinach, or sea beet – Beta vulgaris maritime)
- Butter
- Salt and pepper
- Lemon juice
How to cook Grilled Garfish with Sorrel Sauce:
- Clean the garfish and cut each into two sections.
- Anoint these with butter or olive oil and grill them over a hot fire until cooked through.
- Meanwhile, make the sorrel sauce.
- Wash sorrel leaves, dry and cook gently in butter until thoroughly soft.
- Pass them through a sieve with a little more butter (to help bind the sauce), add salt and pepper and lemon juice to taste.
- Serve the grilled garfish hot with the sorrel sauce separately.
Note:
The French name of this recipe is Aiguille a l’Oseille.
Comments:
The garfish is often available in quantity and cheaply, for example in the spring on the coast of Brittany (where it may be called aiguillette).
This recipe for Grilled Garfish with Sorrel Sauce serves/makes: 4
The Grilled Garfish with Sorrel Sauce Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Various Fish
Preparation Method: Broiled/Grilled
Cuisine: French