Boiled Rock Fish With Horseradish And Parsley Butter

Ingredients

• 1 rock fish (head and shoulders section)
• Cold water
• Salt
• Scraped horseradish
• Butter
• Chopped parsley
• Anchovy butter (optional)
• Fried roe and liver

Method

1. 1 Clean the fish head and shoulders. Place in a fish kettle with cold water and salt.
2. 2 Boil gently, skimming well. Drain when done and place in a serving dish.
3. 3 Garnish with scraped horseradish. Serve with melted butter and parsley or anchovy butter.
4. 4 Fry the roe and liver separately and serve in their own dishes.