Fish
Cornwall, England
Serves 2
1 Large Mullet, 900g (2lb)
4-5 Sprigs Parsley
Butter or Oil
Fish Stock or Water
Salt and Pepper, to taste
Sauce
300ml / ½ pint Clotted or Double Cream
15g / 1 tbsp Parsley, chopped
15ml / 1 tbsp Lemon Juice
Clean, scale and gut the fish.
Cut the fish across to create two similar sized portions.
Place into a lightly greased shallow saucepan, add the sprigs of parsley
and enough stock or water to just cover, season to taste.
Bring to the boil, reduce to a simmer and cook gently for 5 minutes or until
the fish flakes easily from the backbone.
Remove from the heat and place on a serving dish, keep warm.
Strain the cooking liquid into a clean saucepan, boil and reduce by half.
Gradually whisk in the cream cooking until the sauce thickens slightly.
Remove from the heat, season to taste add the lemon juice and chopped
parsley.
Pour the sauce over the fish to serve.