Char Stuffed with Sorrel

Remove the sorrel from the stem and chop coarsely. Pluck the dill and chop finely. Melt the butter in a pan, sauté the shallots & the pressed garlic, add the dill & the sorrel. Briefly dry the char, season inside & out, stuff the belly with the sorrel, sealing any with a toothpick (to prevent leakage) and heat oil in a large skillet. Turn the char in flour, sear on both sides & finish cooking in the oven at 200°C on the middle rack for 10-12 minutes. Serve with parsley potatoes and leaf salad.

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