Recipe - Verges Red Mullet With Watercress Sauce - My Way

1 tablespoon Unsalted butter
2 tablespoon Chopped shallots
1 cup Fish stock
One fourth cup Heavy cream
1 bn Watercress; cleaned free
; of large stems
One half cup Packed fresh chervil leaves
1 One half teaspoon Olive oil; for sauteing
4 Threeounce Red mullet
fillets
(bass is a good substitute)
Salt; to taste
Freshlyground black pepper;
to taste
6 small Red skin potatoes; boiled
until tender
2 Sprigs Chervil

Melt the butter in a small sauce pan. Cook the shallots for 2 to 3 minutes
or until translucent. Add the fish stock, bring to a boil and reduce by one
half. Add the cream and set aside to cool for 2 minutes. Place the mixture
in a blender, add the watercress and chervil to the blender. Carefully
pulse the blender off and on several times. Strain the mixture through a
fine sieve. Season with salt and pepper. Set aside somewhere warm while you
cook the fish. Heat 1 One half teaspoons of oil in a small saute pan, season the
mullet with salt and pepper on both sides and sear for 3 minutes on each
side. Place on a platter with steamed potatoes and top with the sauce and
chervil sprigs. This recipe yields 2