1 pound filleted and skinned cod or Haddock 
Slice of lemon

Sauce:
1 1/4 cups mayonnaise 
Dash tabasco 
2 tablespoons of tomato puree 
Dash worcester sauce 
1 dessert spoon sherry 
1 tablespoon half whipped cream 
salt and pepper 

To serve: Shredded lettuce and lemon wedges

To cook: Remove skin and bone from fish and cut into inch size pieces. Place fish in boiling water to which a bay leaf and lemon slice have been added and simmer for 3-5 minutes. When fish is cooked drain well and allow to cool. Flake fish and chill.

Sauce: Mix tomato puree with mayon­naise. Add all other ingredients. Mix well, taste and adjust seasoning. 

To Serve: Place 1 tablespoon shredded lettuce in the base of each glass. Add the cold fish and pour the sauce over it. Garnish with lemon. Serve chilled if possible.