His Royal Dryness, The Duke of Cork

At Christmas, we purchased a couple of Three Fish Roasts from Morrsions as an alternative to the usual turkey, which we also cooked.  We really liked the sound of the salmon, cod and smoked haddock combined into one roast. We cooked them as directed - 30 minutes at 180 degrees - and were delighted as they came out of the oven and the aroma wafted through the kitchen.  We left the turkey to rest and then carved it, so started to try to carve the three fish roast.  Sadly, it disintegrated at the slightest touch, so it became something of a plate of loose, random chunks of fish.  Not many people went for it! When we tasted it, though, it was very pleasant indeed. So, how to solve the problem of the collapsing roast? It was simple, in the end.  We had some puff pastry in the freezer.  We purchased another three fish roast and simply rolled the fish in the pastry, piercing a couple of holes for any steam to escape.  In the oven for 40 minutes at 180 degrees and it came out looking g