Name: Huss in green sauce
Yield: Serves 4
Ingredients: 100 g watercress, any thick stalks removed; 15 g chervil, large stalks removed; 3 tbsp white wine; 1.5-2 kg huss, skinned, cleaned and heads removed; 1 litre fish stock (a good-quality fish stock cube dissolved in that amount of hot water); 4 shallots, roughly chopped; 1 bay leaf; 30 g parsley, large stalks removed; good knob of butter; 400 ml double cream; 3 tbsp vermouth; salt and freshly ground white pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

Medium-to-small fish up to 1.5 kilos are the perfect size for cooking this dish. As it is a! real palaver, get your fishmonger to do the skinning and cleaning. This is quite a classic dish in Europe, though you don’t see it on many menus. I enjoyed a really good version in an old brasserie in Brussels which prompted me to experiment with it when I got back home.