Home › The World's Kitchen › Sheepshead, Bread Sauce

Sheepshead, Bread Sauce

Scale, cut off fins, remove bones and neatly wipe a three-pound piece fresh sheepshead, place it in a saucepan with a sliced carrot, sliced onion, half a sliced lemon, sprig thyme, bay leaf, clove, two tablespoons vinegar, branch parsley, teaspoon whole black pepper, teaspoon salt and water enough to cover the fish. Place lid on pan, then let slowly boil for forty-five minutes. Carefully lift up fish with skimmer, dress on a hot dish, pour a bread sauce over and serve.