Cook the head in a Blanc, cut it into pieces and trim off all meat just leaving the gelatinous skin. Marinate these pieces for 1 hour with lemon juice, a little oil, chopped parsley and seasoning. Dip each piece into a light frying batter and deep fry when required.

Drain well and arrange on a serviette or grill with fried parsley.

Serve accompanied with Sauce Tomate or Sauce Madère.