Fish Trimmings and Bones
Juice of half a lemon
1    Bay Leaf
4    Peppercorns
4 tb Double Cream
Seasoning

Boil the fish trimmings and bones, lemon juice, bay leaf and Peppercorns in
a little water for 10 minutes. Strain the liquid into a clear pan, then
boil rapidly until it has reduced to about 150ml. Take off the heat then
stir in the cream and season to taste.