Pies, Puddings and Pottages

Place the grey mullet fillets in a large saucepan with the fish stock. Bring to the boil, reduce the heat and simmer gently for 10-15 minutes or until cooked through.

Lift out the fish with the slotted spoon, place in the shallow dish and allow to cool.

Bring the remaining liquid to the boil and simmer fiercely until reduced by two thirds (300ml).

In the other saucepan, melt the butter and once it starts to foam add the onions and sauté until translucent.

Add the lemon juice, wine, reduced cooking liquid, parsley, chopped anchovies, salt and pepper and nutmeg to taste.

Bring to the boil, reduce the heat and simmer vigorously until reduced by a half.

Remove the skin from the mullet fillets.

Place the fish in the sauce and continue to simmer until the fish are warmed through. They will inevitably break up a bit. If they don’t, use a knife to slice through until you have bite size pieces.

Remove the fish onto a serving dish and pour the sauce over them.