RED POMFRET WITH SEA URCHIN CAVIAR

Ingredients for 4 people:

Pomfret of 1 ˝ kg, 4 shallots, 1 carrot, 1 leek, 1 glass of sherry, 1 cupful of single cream, 140g of sea urchin caviar (2 tins of 70g), salt and pepper.

Preparation:

Debone and season with salt and pepper. Use the bones to make a stock and add the shallots, carrot and leek. When ready add the sherry and cook for 5 minutes and then strain. When it starts to boil add the sea urchin caviar and cream, cover the fish and put in the oven for 12 minutes.