Mr Bray's Favorite Salmon

4 x 140 g portions filleted Norwegian salmon, skinned

olive oil, freshly squeezed lemon juice, salt, milled black pepper

100 ml Fish Stock (page 209)

45 ml Vermouth

30 ml dry white wine

50 g finely chopped onion

250 ml cream

30 ml medium cream sherry

50 g finely chopped leek (white part only) 30 g butter

chopped fresh chives

Cut the salmon into thin escalopes and fan on four heat-proof serving plates. Brush with a little olive oil, and flavour with lemon juice, salt and pepper.

Place the fish stock, Vermouth, wine and chopped onion in a medium saucepan and boil uncovered until the liquid has reduced to 30 ml. Strain into clean saucepan, pressing out all the moisture. Discard the onion.

Add the cream, sherry and leek to the reduction, bring to the boil and simmer uncovered until reduced and thickened to a coating consistency.

Whisk in the butter and season with salt and pepper. Meanwhile set the oven at 250 'C.

To Serve: Pour sauce over the salmon and bake for about 2¹/2 minutes. Check for doneness, and cook for 1 minute more if necessary. Garnish with chives. Serves 4 as a starter

Fish 'n Pesto

4 x 200 g portions filleted fish; skin on 100 g butter, cut into 4 blockssteamed baby vegetables to serve Season's Dill Beurre Blanc (page 213)

Basil Pesto

500 ml tightly packed basil leaves

2 cloves garlic

50 g toasted pine nuts, almonds or peanuts

150 ml olive oil

(or half olive, half vegetable oil)

100 ml grated Parmesan or Pecorino cheese salt and milled black pepper

Basil Pesto: Blend the basil, garlic and pine nuts together in a food processor. Add the oil then mix in the cheese; don't overmix or the mixture may 'curdle' and spoil the rough texture. Season with salt and pepper. Cover and keep refrigerated.

Set the oven at 250°C. Lightly oil four large pieces of foil. Place fish portions in the centre of each. Coat with a little pesto, top with a block of butter, and wrap to make a parcel; don't make it too tight around the fish as it needs to steam inside.

Bake for about 8 minutes (for linefish like rock cod; a little less if you choose to use a fish like salmon, kob or Cape salmon).

To Serve: Place baby vegetables on warm plates with fish on top. Serve with dill beurre blanc.

Serves 4

Oysters Grilled with Basil Butter

For those who wouldn't dream of eating anything raw, try this interesting, simple recipe; the wonderful flavour of fresh oysters enhanced by a flavourful topping.

24 large, plump oysters 150 g soft butter

100 ml chopped fresh basil leaves

75 ml grated Parmesan cheese

2 cloves garlic, crushed

freshly squeezed juice of '12 lemon

Heat the oven grill. Open the oysters, discard the top shell and place on a baking tray.

Blend together the butter, basil, Parmesan cheese, garlic and lemon juice.

Top the oysters with the mixture and grill until bubbling. Serve with crusty bread to mop up the heavenly juices. Serves 4

Prawn and Calamari Salad

The delicious flavours in the dressing compliments the delicate flavours of prawns and calamari in this colourful, ever-popular summer salad.

300 g large prawns, shelled and deveined 300 g calamari tubes, well cleaned

and cut into rings

500 ml water

60 ml dry white wine

5 ml salt

5 ml olive oil

assorted salad leaves

6 carrots, cut into thin strip

6 ribs celery, sliced

1 red pepper, seeded and finely sliced

1 green pepper, seeded and finely sliced 6 spring onions, chopped

'/2 English cucumber, cut into strips

¹12 spanspek, skinned, pipped and sliced finely shredded fresh basil leaves for garnish

Dressing

125 ml Mayonnaise (page 211)

125 ml plain yoghurt

freshly squeezed juice and finely grated rind of 1 small lemon

45 ml chopped fresh fennel 2 ml crushed green ginger 2 ml Tabasco sauce

2 ml crushed cumin seeds 2 ml wholegrain mustard 2 ml coarse salt

milled black pepper

Dressing: Mix together the mayonna and yoghurt. Add the remaining ingredients and blend well. (This will keep for up to a week in the fridge.)

Bring the water, wine, salt and olive to a rapid boil in a medium saucepan.

Add the prawns and calamari rings simmer for 1 minute. Drain and chill w

To Serve: Line a salad bowl with le leaves. Toss the carrot, celery, red a green pepper, spring onion and cu

in 45 ml of the dressing. Pile onto t salad with spanspek on top.

Toss the seafood with enough dress' to coat well, heap into the centre an garnish with Basil.

Serves 6-8 as a starter