|Fish Trimmings and Bones|
|Juice of half a lemon|
|4 tablespoons||Double Cream|
Boil the fish trimmings and bones, lemon juice, bay leaf and Peppercorns in a little water for 10 minutes. Strain the liquid into a clear pan, then boil rapidly until it has reduced to about 150ml.
Take off the heat then stir in the cream and season to taste.
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