Fillet of Kabeljou with Stewed Onion and Chive Butter

4 x 200 g portions filleted kabeljou geelbek (Cape salmon)

500 g onions

250 g butter

3-4 sprigs fresh thyme

2 bay leaves

200 ml white wine

200 ml water

salt and milled black pepper

125 ml cream

1 bunch chives, finely chopped

Set the oven at 250'C. Grease a large baking dish. Finely slice 400 g of the onions; finely chop the rest.

Heat half the butter in a frying pan and cook the sliced onion for about 20 minutes until deep golden and richly caramelized. Stir often - constantly at the end - to prevent burning. Drain briefly on kitchen paper and keep warm.

Place the chopped onion in the baking dish, add the thyme, bay leaves, white wine and water, and season with salt and pepper. Place fish on top, cover with foil and bake for about 8 minutes until choked. Lift fish from the baking dish, place on warm plates and keep warm.

Strain all the juices into a small saucepanand boil uncovered for about 5 minutes until reduced by half. Add the cream and simmer uncovered for about 5 minutes more until the sauce thickens to a coating consistency. Whisk in the remaining butter bit by bit. Add the chives.

To Serve: Spoon onion on top of the fish, pour a little sauce around and serve the rest separately. Serve with new potatoes. Serves 4

Panfried Linefish and Roasted Vegetables with Caper and Butter Sauce

4 x 200 g portions filleted linefish

500 g new potatoes

1 brinjal (about 300 g), cut in half and sliced about 5 mm thick

olive oil, salt, milled black pepper, butter
2 courgettes, sliced about 5 mm thick

2 ripe tomatoes, cut in half and sliced

15 ml finely chopped garlic

50 g drained capers

freshly squeezed juice of 1 lemon

Cook the potatoes in their jackets in salted boiling water. Cool and peel.

Heat olive oil in a frying pan and stir-fry the brinjals, courgettes, and tomatoe until limp and golden. Add the garlic and season with salt and pepper. Set aside and keep warm.

Heat 50 g butter in a non-stick frying pan and gently fry the potatoes until golden. Remove from the pan and keep warm.

Add a little more butter to the pan an fry the fish until browned on both sides and cooked through. Place on warm serving plates with the vegetables.

Add another 80 g butter to the pan. When it foams, add the capers and lemon juice, and season with salt and pepper. Pour over the fish and serve immediately. Serves 4