4-6 halibut or turbot steaks, 1 in 2,5cm thick

salt and pepper

45g butter, melted

lemon wedges, for serving

For the mustard sauce:

60ml Dijon mustard

300ml double or whipping cream

2.5ml castor sugar

15ml white wine vinegar or lemon juice

Preheat the grill. Season the fish steaks with salt and pepper. Arrange them on an oiled rack in the grill pan and brush the tops of the steaks with melted butter.

Grill about 10cm from the heat for 4-5 minutes on each side or until cooked.

Brush with more melted butter when you turn the steaks.

Meanwhile, for the sauce, combine the ingredients in a saucepan and bring to the boil, whisking until the sauce thickens. Remove from the heat and keep warm.

Transfer the fish to warmed plates. Spoon over the sauce and serve immediately, with lemon wedges.