I got this recipie from the River Cottage Handbook Edible Seashore.

Serves 2

2 Fillets of Smoked Pollack or other smoked white fish
150ml Whole Milk
150ml double cream
A knob of butter
2 big handfulls of Sea Beet washed and shredded into 3-4 pieces
A squeeze of lemon juice
freshly ground black pepper

Put the smoked pollack fillets into a medium saucepan and pour over the milk and cream. Cover the pan and bring to a gentle simmer, then tun off the heat and leave it fish to cook in the hot liquid - this may only take another minute. Lift out the pollack fillets and keep warm Turn up the heat and let the liquid bubble until reduced by half.

Warm the butter ina frying pan and saute the Sea Beet until just wilted and still bright green. Add the reduced milk and cream mixture to the frying pan and cook until the liquid thickens and the Sea Beet is well coated. Add a squeeze of lemon juice and some black pepper (it probably won't need salt as the fish is quite salty).

divide the Sea Beet between 2 plates and top with the smoked pollack fillets. serve immediatly with lemon wedges and a slice of brown bread and butter.