Serves 4 

Ingredients

40g / 1 ½ oz butter plus extra

1 tbsp flour

150ml / ¼ pint milk

2 tbsp cream

1 egg yolk

Few drops of tabasco

2 tbsp chopped dill

100g / 3 ½ oz crab (this can be from a tin)

4 large sea bass or lemon sole fillets, skinned – if the fillets are small then you will need 8

For the topping

25g / 1oz white breadcrumbs

50g / 2oz grated cheddar

A little paprika for sprinkling

To make the sauce melt the butter in a small saucepan and blend in the flour.  Cook for a few minutes then pour over the milk, whisking well, bring back to a simmer whisking all then time.  Remove from the heat and stir in the cream then season.  Beat in the egg yolk, tabasco, dill and the well-drained crab meat.

Cut the 4 large fillets in halve lengthways, place the 4 halves in the base of a buttered ovenproof dish and season.  Spread the crabmeat mixture over the top and lay the four =remaining fillets over the top.  Season again.

Mix the breadcrumbs and cheese together for the topping and scatter over the fish, then dust with paprika.  Bake in a preheated oven 200C / Fan 180C / Gas 6 for 20-25 minutes, until bubbling, golden brown and crisp.  Serve with new potatoes and a green vegetable.

To get ahead: The dish can be made ready to cook up to a day ahead and stored in the fridge.

To freeze: Not suitable