Turbot au Gratin

• 2 pounds poached turbot, flaked
• ½-¾ pint well-flavoured cream sauce

Bring well-flavoured Cream Sauce to a boil in the top of a double saucepan; add flaked turbot and heat through.

Pour turbot and sauce into a well-buttered, shallow, ovenproof baking dish; sprinkle with grated cheese; dot with butter and glaze under a preheated grill until sauce is golden and bubbly. Serve immediately.