Instructions: Cut pastry into 4 fish shapes about 100cm long. Brush with some egg yolk, sprinkle with poppy seeds and bake until golden and crisp. Set aside. (These can be made in advance) Keep remaining egg yolk for sauce.

Skin fish fillets.

Butter base of a shallow casserole dish, sprinkle with finely diced onions, lay fish on top, skin side down, fold thin end of fillet back under.

Moisten with wine and pernod, season, cover and cook in a preheated oven 180C/360F for about 15 minutes until just cooked.

Carefully remove fillets and keep warm.

Pour cooking juices from fish into a pan, add cream and reduce by 1/2 until sauce begins to thicken. Add oysters and herbs and remove pan from heat. Quickly stir in egg yolk to thicken, do not boil sauce again or egg will curdle.

Arrange fish on serving plate, spoon over sauce, garnish with puff pastry. Serve with buttered baby potatoes and julienne of vegetables.

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