Grey Mullet with Mashed Potato and Beurre Fondue Sauce

November 1st, 2006

The weather has turned and it seems that the warmth we’ve been spoiled with this year has finally given way to cold air. The heating has been on and the clocks have gone back. Time for comfort food. White flaky fish, creamy mashed potato and lots of buttery, buttery sauce. Rick Stein’s Beurre Fondue Sauce made with shallot, white wine, fish stock and lots of butter was just the thing. All that butter – so bad but oh so good.

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