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

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

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 2 minutes, tossing the prawns.
Add the lemon juice, toss and tip out onto a plate.

Turn the oven on to 200°C (390°F/180°C Fan).
Cut 4 lengths of the kitchen string, about 45cm (17 inches) long. We'll cut the excess later.
Get the baking dish of your choice and lay the string down, along the width and at even intervals. Place one salmon side on the string, skin side down. Move the strings along so they are evenly spaced.
Place the other salmon side on a large plate or chopping board, and season both skinless sides well with salt and pepper.
Chop most of the chives and all the parsley separately, and set aside. Keep about 12 chives for the finish.
Slice the boiled eggs into flat rounds.
Slice the lemons into rounds.

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.
Get the flaked smoked haddock, and evenly spread it out along the salmon side that's lying on the strings (I forgot the strings here, ignore that). Season with salt and pepper.
Sprinkle the chopped parsley all over, then top with the boiled egg slices. Season with salt and pepper. Top with half the chives. Season with salt and pepper.
Top with the cooked prawns, and drizzle the small amount of liquid (if any) that's in the frying pan all over. Top with the rest of the chives. Season with only a little salt and generously with pepper.
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.
Tuck the lemon slices under the string and some chives (or parsley).
If your salmon is super fresh and your eggs were freshly boiled, you can place this prepared salmon roast in the fridge, covered, to cook next day. Take it out of the fridge an hour before cooking.
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.

Melt the butter in a frying pan over medium heat, stirring every so often.
When it gets to be a light golden brown (about 3 minutes), take if off the heat and pour into your gravy boat. Stir in the salt and lemon juice, and whip with a fork to mix.
You could turn this into brown butter, just heat it up a little longer, about 1 minute. Take it off when it's a mid brown.
Finish with the pepper and serve with our fish. It will remain pourable for about 20 minutes, but can be heated up easily in the microwave oven.

Nutrition includes the butter sauce. Without it, it's around 300 calories per serving.

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