• 4 x 92g smoked haddock portions
• 125g (4oz) cooked peeled prawns (optional)
• 55g (2oz) butter
• 1 leek, sliced
• 30g (1oz) flour
• 300ml (10 fl oz) milk
• black pepper
• 3 large potatoes, peeled, par-boiled and sliced

Method

Preheat the oven to 200°C/400°F, Gas Mark 6

Melt half the butter in a large saucepan and cook the leeks for 2-3 minutes until soft. Stir in the flour and cook for 1-2 minutes. Remove from the heat; gradually stir in the milk. Return to the heat and cook stirring until the sauce has thickened.

Stir in the prawns and seasoning. Place half the sauce into a pie dish; add the fish and spoon over the remaining sauce.

Top with the sliced potatoes and dot with the remaining butter. Season with the pepper.

Place the dish on a baking sheet and bake for 35-40 minutes.

Serve with a selection of green vegetables.

• 4 x 170g (6oz) lemon sole fillets, skinned
• 115g (4oz) cooked peeled prawns
• 4 x 15ml spoon (4 tablespoons) ready-prepared white wine sauce
• salt and black pepper

Method

Preheat oven to 190°C/375°F, Gas Mark 5

Place the fillets on a board with the skinned side uppermost.

Divide the prawns between each fillet, placing them at the head end. Roll up from head to tail and arrange in an ovenproof dish standing on their ends.

Pour the sauce around the fish and season. Cover and bake for 15-20 minutes. Serve with creamed potatoes and vegetables.

• 455g (1lb) herring fillets, cut into 5cm (2″) pieces
• 1 x 450g jar tomato pasta sauce
• 1 small onion, sliced
• 55g (2oz) button mushrooms, sliced
• 3 x 15ml spoon (3 tablespoons) red wine
• fresh chopped chives, to garnish

Method

Microwave Power: 800 Watt

Place the pasta sauce, onion, mushrooms and red wine into a shallow suitable bowl. Cover and cook on HIGH for 2 minutes. Stir in the herring. Cover and cook on HIGH for 5 minutes, stirring once during cooking.

Leave to stand for 2-3 minutes. Garnish with chives and serve with cooked pasta.

• 2 x 170g (6oz) halibut steaks
• 40g (1 and a half oz) butter
• salt and black pepper
• 150ml (5 fl oz) pink champagne or rosé sparkling wine
• 4 x 15ml spoon (4 tablespoons) double cream or crème fraîche
• 1 x 5ml spoon (1 teaspoon) mixed whole peppercorns
• 1 x 15ml spoon (1 tablespoon) freshly snipped chives

Method

Place the steaks onto a grill pan. Dot with 15g (half an oz) butter and season.

Cook under a preheated grill for 8-10 minutes, turning once.

Meanwhile, prepare the sauce: heat the remaining butter in a pan and add the champagne. Bring to the boil and reduce the liquid by half.

Stir in the cream, seasoning and chives.

Arrange the halibut steaks onto a plate, pour over the sauce and serve on a bed of cooked green and white tagliatelle.