Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Mugil Cephalus)

Grey Mullet



  • 1 large mullet, 2lb
  • 4-5 sprigs parsley
  • Butter or oil
  • Fish stock or water
  • Salt and pepper
  • 300ml (1/2 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

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