Three fish parcel

Serves 8, plus leftovers

350g prawns 2 x 1.2kg whole skinless salmon fillets 450g skinless smoked haddock 4 red peppers 5 garlic cloves 4 tbsp olive oil, plus extra for brushing zest and juice of ½ lemon 2 tsp honey 300g crème fraîche 2 tbsp crushed pink peppercorns, plus extra to garnish 4 tbsp chopped flat leaf parsley 25g breadcrumbs sea salt and black pepper kitchen string Preheat the oven to 200°C/gas mark 6. Place the red peppers whole on an oven tray together with the unpeeled garlic cloves. Brush everything with oil and sprinkle with salt. Roast for 20 mins, then transfer to a bowl covered in cling film to steam. Once cool, peel the skin off the peppers and discard. Remove the stalks by pulling them out, and the seeds should follow. Skin the garlic cloves and place these and the red pepper flesh in a food processor. Add the lemon zest and juice, honey and crème fraîche, then season with black pepper and half the pink pepper. Blend until smooth, then mix in the prawns. Turn the oven to 180°C/gas mark 4. Line a large oven tray with tin foil. Lay one of the salmon fillets on the foil, then lay the haddock on top in a thin layer. Top with the red pepper cream, smoothing it out in a thin line down the middle of the fish, then sprinkle with 3 tbsp of the parsley. Top with the other salmon fillet, matching the shape of the bottom one exactly. Cut four lengths of string, each measuring approximately 1ft (30cm). Shuffle the string pieces underneath the fish widthways at equal distances from each other. Wrap each around the fish and tie securely with a knot and then a bow. This can be done the day before and the fish chilled overnight. In a bowl, mix together the breadcrumbs, oil and remaining pink peppercorns, and season with black pepper. Chop the remaining parsley very finely, then stir it in. Top the fish with the breadcrumb mixture, patting it down so it sticks. Roast, covered loosely with tin foil, for 1 hr, then remove the foil and roast for another hour until cooked through and browned on top. Serve immediately or allow to cool and chill within 4 hrs, then serve chilled within 2 days.

“Fish is held out to be one of the greatest luxuries of the table and not only necessary, but even indispensable at all dinners where there is any pretence of excellence or fashion” Isabella Beeton (1836-1865)