5 Turn up the heat, add 2 tablespoons of fish stock (recipe below) and reduce until nearly syrupy.
6 Pour in any of the fish juices that have drained from your resting fish.
7 With the heat still high, add about 2 tablespoons of cream and whisk the ingredients together. This will only take a minute or two, so be watchful; the sauce has a potential to split.
8 Just before pouring the sauce over the fillet, add finely chopped, chives, parsley, dill or fennel. Serve with some plain boiled potatoes and simple greens.
Fish stock
You may want to make your own fish stock in these recipes. It is the quickest of stocks to make, and you can make a big batch and freeze it in smaller portions for future use. If you go fishing, freeze all the bones you have left after filleting until you have time to make stock. Good fish shops can also supply you with fish frames and heads.
1 Rinse your fish bones, heads and trimmings in cold water. Avoid including too much skin; the fat layer that sits below the skin will muddy your stock.
2 In a large pot add a bay leaf, parsley stalks, a sprig of thyme, a few peppercorns, diced celery, carrot and white onion. Sit the fish frames on top of this and cover with cold water. On a gentle heat, simmer for 20 minutes. Do not stir, just let the water bubble through the ingredients. Skim off any debris that forms on the surface. Remove from the heat and allow to settle.
3 Carefully drain off the stock. You can pass this through a fine sieve or muslin for a clearer result.
