Cabillaud façon Brikatenia

• 1 large red pepper
• 5 fl oz (150 ml) double cream

First make the sauce. Blanch the red pepper whole in boiling water. Allow to cool, then cut and de-seed. Liquidise the red pepper with the cream and strain through a fine sieve. Warm gently in a pan, season with salt and pepper and add sufficient fish stock until the sauce is of a thin custard consistency (you need enough sauce to cover thinly six dinner plates; the sauce is under the fish, not