Season Fish at www.japanese-home-gardens.com

Suitable for all kinds of fish—rarely used for shell fish. Pre-heat the grill before cooking the fish. Brush the grid of the grill with melted butter or margarine to prevent the fish sticking or place the fish on a piece of greased aluminium foil. Put this on the grid or rack of the pan. Brush the fish with melted butter or margarine, season fish lightly and add a little lemon juice.

WHITE FISH—use in fish cakes, fish pie or as a fish salad. SHELL FISH—use as potted fish, in fish salads, add to sauces. SMOKED FISH—haddock—put into a Kedgeree, add to potato for fish cakes. OILY FISH (kippers in particular)—pound for a pate to use as a sandwich filling.

Strain the liquid from cooking the fish and add to the milk, blend this into the 'roux'. Bring to the boil and cook until thickened, season fish well, stir in the cream, then pour this sauce round the fish and garnish with chopped parsley.