2 medium sized grayling (500 g each approx)
2 tbsp (1 oz) 25 g butter
300 g onions
2 tbsp chopped parsley
salt and pepper
175 ml dry white wine
175 ml (6 fl oz) fresh double cream (heavy cream)
juice of 1/2 lemon
2 tbsp (1 oz) 25 g butter
300 g onions
2 tbsp chopped parsley
salt and pepper
175 ml dry white wine
175 ml (6 fl oz) fresh double cream (heavy cream)
juice of 1/2 lemon
for the garnish
Watercress (salad cress) sprigs
method
1. Butter an ovenproof dish with half the butter.
2. Skin and slice the onions, and cover the bottom of the dish with the slices.
3. Sprinkle with the chopped parsley, and season.
4. Clean the fish, remove the heads and fins, then lay the fish in the dish, side by side.
5. Melt the remaining butter and brush it over the fish.
6. Bake in a fairly hot oven at 200°C, Gas 6, for 10 minutes.
7. Add the wine, baste with the juices, and bake for a further 15 minutes.
8. Add the cream and cook for a further 5 minutes.
9. Squeeze the lemon juice over the fish just before serving.
10. Garnish with watercress sprigs.
2. Skin and slice the onions, and cover the bottom of the dish with the slices.
3. Sprinkle with the chopped parsley, and season.
4. Clean the fish, remove the heads and fins, then lay the fish in the dish, side by side.
5. Melt the remaining butter and brush it over the fish.
6. Bake in a fairly hot oven at 200°C, Gas 6, for 10 minutes.
7. Add the wine, baste with the juices, and bake for a further 15 minutes.
8. Add the cream and cook for a further 5 minutes.
9. Squeeze the lemon juice over the fish just before serving.
10. Garnish with watercress sprigs.
serving amount
serves 2
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