Instructions: Set the oven at Gas Mark 4 350 degrees F 180 degrees C

Arrange the fish fillets in a roasting tin pour over the milk and water.

Cover and cook for 10 to 15 minutes until just cooked.

Cool.

Remove skin and bones and flake the flesh.

Beat the eggs with one tablespoon of the fish cooking liquid and season to taste with pepper.

Stir in the fish and half the cheese.

Heat the butter in the frying pan then pour in the egg mixture and cook until the bottom is lightly browned.

Put the pan under the grill for a few minutes until the top is puffed up and set.

Spread over the whipped cream and sprinkle with the remaining cheese.

Brown under a hot grill until golden and bubbling.

Serves 4

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