Make a simple fishy delight complete with a tasty crab sauce.


  • 1 kg brill or turbot
  • 300 ml (half pint) milk
  • 2 bay leaves
  • sea salt and freshly ground black pepper
  • 25 g butter
  • for the sauce:
  • 1 crab's flesh (or 100g frozen crab meat, thawed)
  • 3 tblsp cream
  • bunch parsley (finely chopped)
  • milk, in which the fish has cooked


  • If you don't have a fish kettle, use a roasting tin and lay the fish in it.
  • Pour the milk over and add the bay leaves and season.
  • Dot the butter over the fish and simmer it on top of the cooker over a low to medium heat, gently, for 15 – 20 minutes.
  • Meanwhile, make the sauce: mix the cream, crabmeat and parsley together in a bowl.
  • When the fish is cooked through, pour the liquid from the fish into the bowl.
  • Discard the bay leaves and pour the sauce into a pan, heating it gently but not allowing it to boil.
  • Place the fish on a platter and pour the sauce over. Serve at once.