Baked Geelbek in Lemon Sauce

4 x 150 g portions filleted geelbek(Cape salmon)

4 large lettuce leaves

75 g soft butter

1 clove garlic, crushed

finely grated rind of 1 lemon

15 ml freshly squeezed lemon juice

15 ml chopped fresh dill

salt and milled black pepper

175 g whole peeled shrimps, well drained on kitchen paper (weigh after shelling)

60 ml dry white wine

dill fronds for garnish

Set the oven at 200°C. Cut four squares of foil, large enough to enclose the fish.

Place a lettuce leaf on each; this will prevent the fish from sticking, and will make serving easier. Put a piece of geelbek on each leaf.

In a small bowl cream together the butter, garlic, lemon rind and juice and dill, and season with salt and pepper. Spread on the fish and top with a scattering ofshrimps.

Pull up, the edges of the foil and add 15 ml wine to each parcel.

Turn the edges over to seal the parcels. Cook for about 15 minutes until the fish is firm to the touch.

To Serve: Remove fish and lettuce from the parcels, or simply place the parcels on warm plates and garnish with dill. Serves 4

Leonie's Snoek Tart

Delicious warm or cool, as a savoury snack with a glass of good wine. Serve with moskonfyk and seeded, finely chopped green chilli.

1 kg smoked snoek, deboned, skinned and flaked

vegetable oil

1 onion, finely chopped

125 ml grated mature Cheddar cheese

Pastry

375 ml cake flour

90 g unsalted butter, cut into blocks 45 ml iced water

White Sauce

500 ml milk

15 ml butter

15 ml flour

salt, milled white pepper, grated nutmeg

Pastry: Sift the flour into a large, chill. bowl. Rub in the butter with your fingertips until the mixture is flaky. Don't let it become oily.

Pour the iced water over the mixture and toss lightly. Gather the dough into a ball. If it crumbles, add a little more iced water a few drops at a time, until the pastry forms a ball. Dust with a little flour, wrap in waxed paper and refrigerate for 1 hour to rest.

Set the oven to 180°C. Roll out the pastry, line a greased quiche tin and bake blind for about 15 minutes. Cool.

White Sauce: Warm the milk in a small saucepan. Melt the butter in a medium saucepan. When the foam subsides, sift in the flour and stir with a wooded spoon to form a smooth paste. Remove from the heat and blend in the warm milk. Cook, stirring until the sauce thickens. Season with salt, pepper and nutmeg.

Heat oil in a non-stick frying pan and fry the onion until translucent.

Spread a little white sauce onto the pastry, then add the flaked snoek and onion. Repeat the layers once more, ending with a layer of white sauce. Cover with grated cheese and bake for about

20 minutes until the cheese is golden.

Serves 8

Pot au Feu de Lotte et de Noix de St Jacques

Casserole of Monkfish and Scallops

600 g filleted monkfish, skinned and cut into medallions

400 g scallops with roe (coral)

Court Bouillon

500 ml water

1 lemon, quartered

5 ml black peppercorns

2 fronds fresh dill

2 sprigs fresh parsley

250 ml dry white wine

Aioli

1 egg yolk

5 ml crushed garlic 250 ml olive oil

Court Bouillon: Combine the ingredients in a medium saucepan.

Simmer uncovered for about 20 minutes. Strain into a clean saucepan.

Aioli: Whisk together the egg yolk and garlic until pale and thickened.

Whisk in the olive oil, pouring it in very slowly, until the mixture emulsifies.

Bring the court bouillon to the boil in a medium saucepan.

Add the monkfish medallions and simmer for about 4 minutes until done.

Remove from the pot with a slotted spoon, place on warm plates and keep hot. Add the scallops to the pan and cook for about 2 minutes until the roe turns orange.

To Serve: Place scallops alongside the monkfish. Mix 250 ml of the poaching liquid with the aioli and pour over the fish. Serve with steamed vegetables. Serves 4

Gambas a la Provençal

Prawns Provençal

24 large prawns; shells and heads on 200 g unsalted butter

20 ml finely chopped garlic 20 ml chopped fresh parsley

20 ml blanched, skinned, diced tomato salt and milled black pepper

fresh chervil sprigs for garnish

Shell the prawns, but take care not remove heads and tails. With a sharp knife slit open the back from the h and devein.

Heat the butter in a frying pan, adc prawns and fry for about 3 minute over medium heat.

Turn the prawns, add the garlic, pi ley and tomato and season with so and pepper. Cook for about 4 mini more.

Serve hot with basmati rice, garnished with chervil. Serves 4

Tartare de Saumon au Coriandre et a 1'Aneth

Salmon Tartare with Coriander and Dill

A most original way to serve salmon: finely chopped, which gives the very best flavour. A fresh, colourful dish to enjoy in summer. For best results, choose lump Norwegian salmon, which is delicious and so easy to eat. Serve with toast.

400 g filleted Norwegian salmon, skinned 4

45 nil finely chopped onion

15 ml chopped fresh dill

30 ml olive oil

30 ml reshly squeezed lemon juice

2 egg yolks

1ml Tabasco sauce

15 ml coriander seeds, lightly crushed Land milled white pepper

fresh chervil sprigs for garnish

Remove and discard the fatty parts of the salmon. Chop the rest into small ubes. Cover and chill in the fridge.

Mix together the onion, dill and olive oil. Squeeze lemon juice onto the salmon, then gently mix in the onion and dill mixture, egg yolks, Tabasco and coriander seeds, and season with salt and pepper. Chill the mixture well.

To Serve: Form salmon tartare into ovals, using two tablespoons, and place on plates. Garnish with chervil sprigs. Serves 4