Grilled Red Snapper with Sorrel and Garlic Cream | RICARDO

Ingredients

• 3/4 cup (180 ml) chicken broth
• 3/4 cup (180 ml) 35% heavy cream
• 1/4 cup (60 ml) white wine
• 12 cloves garlic, peeled
• 3/4 cup (34 g) chopped sorrel
• 2 sprigs thyme
• 1 lemon, zest and juice
• 4 whole red snappers, about 1 lb (454 g) each, scaled and cleaned
• Olive oil
• Salt and pepper