Boiled Fillet of Gurnard
in Emulsion of Virgin Olive Oils
0,80 kg skinned fillet without bones
0,30 l olive oil
0,05 l fish stock(boiled fillet)
1 bunch of parsley sprigs
0,0047 kg salt
0,0004 kg freshly ground white pepper
one quarter of lemon
Cook the fish fillet in a small quantity of water, season it, add lemon juice and parsley.
When the fish is cooked, remove it and strain the soup. Go on making this dish to the recipe. Cool the soup by stirring continuously and keep adding oil to obtain a kind of light mayonnaise.
Pour this sauce over the cooked fish.
It can be served with boiled vegetables.