brown and white meat from 1 crab
1 ml cayenne pepper ml grated nutmeg 15 ml chopped fresh chives
eggs, lightly beaten 50 ml cream
30 g smoked salmon
'watercress and lemon slices for garnish
Set the oven at 190°C. Place the crab meat, ayenne pepper, nutmeg and chives ina food processor and purée smoothly. Add the eggs.
Whip the cream to soft peaks, add the crab purée and fold together gently until well mixed.
Line eight well greased ramekins (about 7,5 cm in diameter and 4 cm deep) with smoked salmon, fill to three-quarters with crab mixture and place in a bain- marie half filled with boiling water. Bake for about 30 minutes until firm.
To Serve: Turn out the ramekins on warm plates and garnish with lots of watercress and sliced lemon.
Serves 2 as a main course;
4 as a starter
Trout Fillets Layered with Spinach and Feta
4 trout fillets, skinned
6 sheets phyllo pastry
melted butter
500 ml baby spinach leaves, well washed and trimmed
200 g feta cheese, crumbled
Lemon Butter Cream Sauce 100 g butter
60 ml freshly squeezed lemon juice 60 ml cream, whipped
salt and milled black pepper
30 ml chopped fresh dill
Set the oven at 180° C. Grease a baking tray. Butter a sheet of phyllo pastry and place a trout fillet on it. Spread spinach on the trout, and crumbled feta on top. Place another trout fillet on top and wrap in a neat parcel with 2 more buttered phyllo sheets. Make another parcel in the same way.
Place the parcels on the baking tray and brush with melted butter. Bake for about 20 minutes until the pastry is golden and the fish is cooked.
Lemon Butter Cream Sauce: Whisk the butter and lemon juice together in a medium saucepan. Slowly whisk in the whipped cream and allow to thicken. Season with salt and pepper. Add the dill just before serving.
To Serve: Place trout parcels on warm plates and pour lemon butter sauce over. Serves 2
