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Aiguille à l’Oseille
Garfish with a sorrel sauce
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
Published 1980
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).
Method
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<