Aiguille à l’Oseille

Garfish with a sorrel sauce

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This fish is often available in quantity and cheaply, for example in the spring on the coast of Brittany (where it may be called aiguillette).


Buy two fairly large ones, clean them 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 sauce. Wash two handfuls of sorrel leaves (or sea spinach, or sea beet – Beta vulgaris maritima<