Grilled golden-eyed snapper with rose salad

Cut the golden-eyed snapper into three equal parts, and cut into pieces about 1cm wide in the skin. Sprinkle salt and white pepper on both sides, and sprinkle only the skin with flour.

Place a frying pan filled with olive oil over high heat and grill the golden-eyed snapper through the skin. It shrinks and arches while baking, so it's a good idea to hold it down from above with a spatula or something similar. Cook slowly over low heat. Once the skin is browned and cooked, turn it over. Along the way, use kitchen paper to absorb excess oil.

Pour in white wine, cover and steam. Once the steam has subsided, remove the lid and shaking it to remove any moisture from the wine. When the white wine is at a boil, add fresh cream and milk and scrub it, and when it reaches a sauce, remove from the heat.

Cut the green onions into 2 equal parts. Peel the outside and wash with water. Lightly sprinkle salt on cooking foil, place the seasoning from [A] on top and wrap it in foil.

Place in the top shelf of an oven heated to 200°C and bake for about 25 minutes. Remove from the oven, turn it over, then re-wrap it in foil, and bake for another 5 minutes.

Remove the green onions from the foil, slice them vertically, then tangle them in the remaining saucer on the foil. Place in a bowl and place a golden-eyed snapper fillet on top.

Place the sauce remaining in the frying pan on the heat, add [B] and mix. If the sauce appears to be hard, add water to fine-tune the hardness.

Make a salad for toppings. Place the ingredients in a bowl and mix quickly.

Place the salad on top of [6] and pour the sauce over it. Topped with parsley if desired and complete.