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Bass
Ingredients: Bass fillet, oil.
Fillet the fish. Heat a small amount of oil in a large frying
pan and place the fillet skin side down into the hot oil. Wait
for the flesh to change colour from pink to bright white. When
all the flesh has turned white dish the fish up and you will
have a fantastic tasting fish with a delicious crispy skin. |
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Grey Mullet
Ingredients: 1
mullet, 900g (2lb), 4-5 sprigs of parsley, butter or oil, fish
stock or water, salt and pepper, to taste, 300ml (½ pint)
clotted or double cream, 1 tbsp parsley, chopped 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. |
