Instructions: Put fish in a saucepan on top of parsley (stops it sticking).

Add milk and water mixed, with a little salt.

Cover, simmer gently 5 minutes or so.

Turn for even cooking, simmer 5 minutes or so.

Remove to warmed plate; keep warm.

Remove skin and bones if desired; cover with foil; keep warm in low oven.

Melt 2 tbsps butter, stir in flour and mustard.

Add warm fish liquor, stir continually until thickened and creamy.

Add pepper to taste.

If not including anchovy sauce, put fish back in sauce to heat up.

If including anchovy sauce, serve mustard sauce hot in a jug.

Pound anchovy fillets into butter; add pepper to taste; serve melted in a jug.

NOTES : The use of Mustard Sauce reminds us of the Norse influence which created this Orkney dish. The recipe was published in Edinburgh in 1759. The anchovy butter sauce may be omitted if desired. Two excellent accompaniments are Clapshot and (or) Skirlie.

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