Instructions: Clean the fish but do not remove the backbone only the head tail and intestines.

Rinse well and rub with salt.

Brush with oil and broil the fish for 3 to 4 minutes in a hot cast iron skillet or inside a rack over open fire.

Immerse the fish in the salt water for a second and serve at once with green cream and potatoes boiled in their jackets.

flavour the cream with finely chopped herbs salt and pepper to taste.

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