Category

Use fish like turbot, brill, sole, plaice or Greenland halibut.

Ingredients

• 675g/11/2lb fish fillets
• 15g/1/2oz butter
• 12 cherry tomatoes
• 150ml/1/4pt crème fraiche or cream
• 110g/4oz Parmesan cheese, grated
• Salt and pepper.

Method

Arrange fillets on buttered dish. Season.
Place tomatoes on top.
Pour on crème fraiche and sprinkle with Parmesan.
Bake for about 15 minutes in moderate oven until it sizzles.
Serve with spinach and roast potatoes.
Have with sparkling wine or sparkling water.

Serves

4

Ingredients

• 5-6 new potatoes, peeled and diced
• 55g/2 oz butter
• Salt
• freshly ground black pepper
• 1 fillet of turbot, trimmed and skinned
• 2 tbsp olive oil
• 5-6 asparagus spears

For the sauce

• 3-4 asparagus spears
• 1/2 glass white wine
• 1 tbsp chives, chopped

Method

Boil the potatoes until tender. Drain well, mash with the butter and season.
Blanch all the asparagus spears for a few minutes until tender and drain well.
For the sauce, put 3-4 of the cooked asparagus spears in a food processor with the wine and blend until smooth.
Transfer to a pan and simmer for 2-3 minutes. Add the chives and season.
Season the turbot and fry in a hot pan with the olive oil for 1-2 minutes on either side.
Serve on a bed of mash with the asparagus spears and asparagus sauce.

Preparation time

25 minutes

Serves

2

Ingredients

• Use luxury fish like salmon, hake, sole, brill, turbot, scallops or Greenland halibut.
• 4 x 170g / 6oz portions seafood of your choice
• 1 small bottle / snipe of dry champagne or sparkling wine
• 150ml / 1/4pt cream, lightly whipped
• Fresh watercress.

Method

Poach fish gently in champagne for 5-6 minutes.
Remove fish and place on warm serving dish.
Add lightly whipped cream to hot liquid and simmer for 3 minutes.
Pour onto poached fish.
Garnish with watercress.

Serves

4