Excellent. My only complaint is that the ingredient list is too restrictive. Stuck with what was in the fridge I used, for frozn haddock fillets, a 50/50 mix of soured cream and Greek yoghurt, frozen ginger minicubes, and instead of the Beau Monde seasoning a mixture of black pepper, cinnamon, nutmeg and cloves. Added a little white wine (Picpoul de Pinet). Spooned the sauce over a couple of times during cooking and added paprika and parsley as the mix was getting to bubbling point. Yummee. I'll do this again.