SOLE and CRAB with a crispy cheese topping

You’ll need 2 large lemon soles to produce the 4 large fillets which are halved and the pieces assembled together with a dill and crab filling, then topped with a cheesy crust. Ensure the crabmeat is very well drained, otherwise the sauce will be wet. If making ahead, allow the sauce to become completely cold before mixing in the crabmeat.

SERVES 4

40g (1½ oz) butter, plus more for the dish

1 level tablespoon flour

150ml (¼ pint) milk

2 tablespoons double cream

1 egg yolk

a few drops of Tabasco sauce

2 tablespoons chopped fresh dill

100g can of fresh white crab meat

4 large lemon sole fillets, skinned and halved lengthways

FOR THE TOPPING

25g (1 oz) white breadcrumbs

50g (2 oz) mature Cheddar cheese, grated

a little paprika

You will need a 23 x 30 cm (9 x 12 inch) shallow ovenproof dish, buttered.

First make the sauce: melt the butter and blend in the flour. Cook for a few moments, then gradually pour on the milk, stirring briskly, and bring to the boil, stirring. Remove from the heat, stir in the cream and season with salt and pepper. Beat in the egg yolk, Tabasco, dill and well-drained crab meat.

Lay the four larger fillets of sole in the base of the buttered dish. Season with salt and pepper. Spread the crabmeat mixture over the top and lay the remaining four fillets over the top. Season with salt and pepper again.

Mix the breadcrumbs and cheese together for the topping and scatter over the fish, then dust with paprika.

This can be made up to 12 hours ahead and kept covered in the fridge. It is not suitable for freezing.

Bake in an oven preheated to 200°C/180°C fan/gas 6 for about 20 – 25 minutes, until bubbling, golden brown and crisp, and the fish is done.

Serve piping hot, with buttered new potatoes.

AGA COOKING Bake on the top set of runners in the roasting oven for about 20 minutes.