Red Snapper with Sorrel Sauce

You need:

A fillet of Red Snapper.
Sorrel Leaves about 200 grams. Finely chopped.
Two tablespoons of butter.
Some pepper corns.
Cream, 200 ml.

First prepare the sauce. Start heating the cream at a very low temperature. In another non stick pan, melt butter and then saute the sorrel leaves and pepper corns. When there is no more water being released by the leaves, add two teaspoons of the warm cream. Mix well. Then add all the cream. These steps will protect the cream from curdling.

Cook only if the consistency is to watery. It should ideally be perfect as it is. Remove sauce from stove, season with salt. Leave it in a warm place.

The fish must be completely dry. Season with salt and pepper. Some slits on the skin help it look better and also cook cleaner.

Because the fillet is big and in my case, it weighed almost 400 grams, using low heat after initial sear it’s highly recommended. Use a wide spoon to flip it after the color has changed to white. Do not force the fish. If you encounter any resistance, try after some time. If you force, the skin will tear.

Fish is cooked when juices run clear. I also recommend using a digital thermometer. At 70C the fish is cooked and just perfect. If it feels like it’s taking forever and temperature is over 65C, simply cover and cook for five minutes.