Three-Fish Roast (a Pescatarian Recipe for Easter and Christmas)

1. Place the milk, water and bay leaf into a shallow pan and bring to a simmer over medium heat. Lower the heat down and poach the haddock for 5 minutes.

2. Take the haddock out, place on a plate and flake with 2 forks. Set aside.

Poach the haddock

1. Heat the olive oil in a frying pan on high heat. Add the prawns, season with salt and pepper, and fry on this high heat for 1 minute, tossing the prawns.

Fry the Prawns

2. Add the lemon juice and continue to fry on high heat for 1 more minute. Take off the heat and set aside.

Prepping the Salmon, Herbs, Boiled Eggs and Lemons

1. Turn the oven on to 200°C (390°F/180°C Fan).

2. Cut 4 lengths of the kitchen string, about 45cm (17 inches) long. We'll cut the excess later.

3. Get the baking dish and lay the string down, along the width and at even intervals. Place one salmon side on the string. Move the strings along so they are evenly spaced.

4. Place the other salmon side on a large plate or chopping board, and season both skinless sides well with salt and pepper. 5. Chop most of the chives and all the parsley separately, and set aside. Keep about 12 chives for the finish.

6. Slice the boiled eggs into flat rounds. 7. Slice the lemons into rounds.

1. Mix the crème fraîche and mustard together, adding a pinch of salt and some pepper, then spread it on both salmon sides, on the skinless side.

Let's fill the Salmon

2. Get the flaked smoked haddock, and evenly spread it out along the salmon side. Season with salt and pepper.

3. Sprinkle the chopped parsley all over, then top with the boiled egg slices. Top with half the chives. Season with salt and pepper.

4. Top with the cooked prawns, and drizzle the small amount of liquid that's in the frying pan all over. Season with only a little salt and generously with pepper.

5. Now, we top all this with the second side of salmon. Lay it over, tip to tip. Don't press down. Tie the ends of the kitchen string together securely. Make it tight but don't squash the salmon.

6. Tuck the lemon slices under the string and some chives (or parsley).

7. Roast in the preheated oven for 35 minutes for a lightly done salmon. If you like your fish well done, roast it for 45 minutes. Serve it with the lemon-butter sauce that follows.