Mussels in Snail Pots

12 black mussels, scrubbed and debearded vegetable oil

¹12 onion, finely chopped

4 ripe tomatoes, blanched, skinned and finely chopped

salt and milled black pepper

12 fresh basil leaves, roughly chopped

125 ml white wine

grated mozzarella cheese

Heat oil in a medium saucepan and fry the onion until golden. Add the tomato and simmer gently until soft. Season with salt and pepper, remove from the heat and add the basil.

Bring the wine to the boil in a separate saucepan, add the mussels, cover and cook until they open wide. Discard any which remain shut. Remove and discard shells, gently pull out any beards which remain, and place mussels in the hollows of snail dishes.

Spoon over the tomato mixture, sprinkle generously with mozzarella and place under a hot grill until the cheese is golden. Serves 2 as a starter

Crayfish in a Cinzano and Mustard Sauce

2 large crayfish

15 ml butter

4 spring onions, finely chopped

125 ml Cinzano Bianco 250ml cream

15 rill Dijon mustard

salt, milled black pepper, grated nutmeg

60 ml soft breadcrumbs

30 ml grated Parmesan cheese

Cook the crayfish in boiling water for 6-10 minutes, depending on size. Scrub shells clean under running water and split lengthwise in half to open wide and fan the tails. Remove flesh from tails and bodies, devein, and cut the meat into chunks. Rinse shells, pat dry and place on a baking tray. Fill with crayfish meat, cover with a damp cloth to prevent it from drying out, and keep warm.

Melt the butter in a medium saucepan and lightly fry the spring onion. Pour in the Cinzano and boil uncovered until reduced and syrupy. Slowly whisk in the cream and boil until the sauce

thickens. Add the mustard, and season with salt, pepper and nutmeg.

Pour Cinzano and mustard sauce evenly over the crayfish, sprinkle with crumbs and Parmesan cheese and place under a hot grill until hot and golden. Serves 2

Fillet of Sole with Dill, Cucumber and Butter Sauce

4 medium soles, (575 g-700 g), filleted and skinned

15 ml Pernod

150 ml white wine

freshly squeezed juice of '12 lemon salt and milled black pepper

¹/2 English cucumber, peeled, seeded and diced

75 g butter, cut into blocks

15 ml chopped fresh dill

dill fronds for garnish

Set the oven at 190°C. Butter an oven proof casserole. Fold each sole fillet in three to make a neat parcel and place in the dish.

Gently warm the Pernod and wine in a small saucepan, flame, add the lemon juice and pour over the fish. Season with salt and pepper, top with cucumber, cover and bake for 15-20 minutes until cooked.

Place fish on four warm plates. Pour the cooking liquid into a clean saucepan and boil uncovered until reduced and syrupy. Whisk in the butter, add the chopped dill, and pour over the fish. Garnish with dill fronds and serve immediately.

Serves 4

Trout Dijonnaise

Trout may be stuffed 24 hours befor cooking. Keep refrigerated.

6 whole boned trout, heads on or off; about 300 g each before beheading butter and vegetable oil

salt and milled black pepper

grated nutmeg

1 onion, finely chopped

4 bunches spinach, well washed, ribs remove and shredded

250 g button mushrooms, sliced cake flour seasoned with salt

and milled pepper

small bunches of fresh herbs or chive flowers for garnish

Dijonnaise Sauce

250 ml Fish Stock (page 209) 125 ml white wine

60 ml medium cream sherry 250 ml cream

10 ml Dijon :mustard

5 ml pink peppercorns, soaked in a little port

15 ml chopped fresh chives

Dijonnaise Sauce: Bring the fish stock, wine and sherry to the boil in a medium saucepan and simmer uncovered until reduced by half.

Add the cream, mustard, peppercorns and chives. Season with salt and pepper and simmer uncovered until the sauce has reduced to a coating consistency.

Melt butter in a large saucepan and fry the onion until translucent. Add the moist spinach, cover and cook for 5-7 minutes until limp. Season with salt, pepper and nutmeg.

Ina frying pan fry the mushrooms in a little butter until the liquid evaporates. Mix in the spinach and cool. Stuff the mixture into the cavities of the trout.

Dip fish in seasoned flour and fry in sizzling butter and oil in a non-stick frying pan for about 4-5 minutes each side until done.

To Serve: Place trout on warm plates and coat with Dijonnaise sauce. Garnish with a small bunch of fresh herbs or chive flowers.

Serves 6

Sole Orientale

6 dressed baby soles, skinned

(180 g-200 g each)

butter and vegetable oil

2 carrots, cut into julienne strips

2 leeks, finely sliced

100 g button mushrooms, sliced

30 ml chopped spring onion

sliced pineapple and celery curls for garnish

Orientate Sauce

285 g can sliced mushrooms, drained 60 ml white wine vinegar

60 ml brown sugar

2 pieces preserved ginger, finely chopped 15 ml preserved ginger syrup

2 ml ground ginger

30 ml chopped spring onion

15 ml soy sauce

125 ml water

15 ml cornflour mixed with 30 ml cold water 50 g (about 1/2 punnet) fresh bean sprouts

Orientale Sauce: Combine the mushrooms, vinegar, brown sugar, ginger, ginger syrup, ground ginger, spring onion, soy sauce and water in a medium saucepan and simmer gently uncovered for5 minutes.

Remove from the heat and stir in the cornflour and water. Cook, stirring, for a few minutes until the sauce thickens. Add the bean sprouts.

Heat oil in a non-stick frying pan and stir-fry the carrots, leeks, mushrooms and spring onion until crisp-tender. Set aside. Season with salt and pepper.

Add butter to the pan and fry the soles until done, turning occasionally.

To Serve: Place soles on warm plates, top with vegetables and pour over the Orientale sauce. Garnish with sliced pineapple and celery curls.

Serves 6