Potted Fish

Directions

1. 1
   Put the fish into a large shallow pan or roasting tin with the wine lemon wedge bay leaf and peppercorns.
2. 2
   Barely cover with cold water.
3. 3
   Cover the pan with a lid or foil.
4. 4
   Bring to the boil then simmer for 5 minutes.
5. 5
   Turn off the heat and leave until completely cold.
6. 6
   Remove the skin and bones then flake the flesh.
7. 7
   Pound or process the flesh with twothirds of the butter.
8. 8
   Season well with salt pepper cayenne nutmeg and lemon juice.
9. 9
   Spoon into a dish and level the surface.
10. 10
    Melt the remaining butter and pour over the fish to form a seal.
11. 11
    Cool then chill overnight to allow the flavours to develop. (At this point the mixture can be covered and frozen for up to 2 months.)
12. 12
    Use the potted fish at room temperature to make sandwiches with mustard and cress or serve as a first course or supper dish with hot toast and salad.