Instructions: Cayenne pepper nutmeg and lemon juice all to taste

Put the fish into a large shallow pan or roasting tin with the wine lemon wedge bay leaf and peppercorns.

Barely cover with cold water.

Cover the pan with a lid or foil.

Bring to the boil then simmer for 5 minutes.

Turn off the heat and leave until completely cold.

Remove the skin and bones then flake the flesh.

Pound or process the flesh with twothirds of the butter.

Season well with salt pepper cayenne nutmeg and lemon juice.

Spoon into a dish and level the surface.

Melt the remaining butter and pour over the fish to form a seal.

Cool then chill overnight to allow the flavours to develop. (At this point the mixture can be covered and frozen for up to 2 months.)

Use the potted fish at room temperature to make sandwiches with mustard and cress or serve as a first course or supper dish with hot toast and salad.

Serves 4

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