Penzance Grey Mullet is a traditional British recipe (originating in Cornwall) for a classic dish of poached grey mullet served with a sauce made from the poaching juices. The full recipe is presented here and I hope you enjoy this classic British version of: Penzance Grey Mullet.
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A traditional Cornish dish of locally-caught grey mullet.
Ingredients:
For the Fish
1 large grey mullet (about 900g)
5 sprigs of parsley
butter or oil
Water or fish stock
salt and black pepper to taste
For the Sauce
300ml clotted or double cream
1 tbsp chopped parsley
1 tbsp lemon juice
Method:
Clean, scale and gut the fish then cut the fish in half across the backbone to create a head and tail piece. Place these on a lightly-greased shallow saucepan or wok, add the parsley and just enough stock or water to cover. Bring to the boil then reduce to a simmer and cook gently for 5 minutes, or until the fish flakes away easily from the backbone.
Remove from the heat and place on a serving dish (keep warm). Meanwhile strain the cooking liquid into a clean saucepan, bring to the boil and reduce the volume by half. Gradually whisk-in the cream and cook gently until the sauce thickens slightly. Remove from the heat, season to taste, then add the lemon juice and chopped parsley. Pour the sauce over the fish and serve.
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