Norwegian Salmon with Scallops and Black Noodles

6 x 200 g portions Norwegian salmon;

skin on

Court Bouillon

400 g black noodles 5 ml chopped onion vegetable oil

15 saffron threads

30 ml chopped shiitake mushrooms

300 g scallops with roe (coral)

250 ml Fish Velouté

125 ml cream

30 ml butter

chopped chives and fresh basil leaves

for garnish

Poach the salmon in simmering court bouillon for 8-10 minutes. Drain and keep warm.

Cook the noodles in salted, boiling water for about 10 minutes until tender. Drain.

In a non-stick frying pan fry the onion in hot oil until translucent.

Add the saffron, mushrooms, scallops and fish velouté and simmer uncovered for about 5 minutes until the scallops are cooked. Stir in the cream and heat through.

Just before serving, fry the noodles in the butter in a large non-stick frying pan. Pile on plates with salmon, with the sauce spooned over. Garnish with chopped chives and fresh basil leaves. Serves 6

Thai Green Seafood Curry

2 scallops with roe (coral)

12 medium prawns, shelled and deveined butter

15 ml finely chopped onion

2 carrots, cut into julienne strips

2 courgettes, finely sliced

250 ml sliced shiitaki mushrooms

250 ml fresh bean sprouts

125 ml softened sun-dried tomatoes, sliced

30 ml commercial green curry paste

15 ml chopped fresh coriander

15 ml chopped fresh lemon grass stalks

12 fresh green chilli, seeded and sliced salt and milled black pepper

sesame seeds and chopped fresh coriander leaves for garnish

Melt butter in a non-stick frying pan and fry scallops and prawns over very gentle heat until they stiffen. Remove from the pan and set aside.

Add the onion, carrot, courgettes, mushrooms, bean sprouts and sun-dried tomatoes to the pan (with a little extra butter if necessary) and stir-fry until slightly softened.

Add the green curry paste, chopped coriander, lemon grass and chilli, and season with salt and pepper.

Return scallops and prawns to the pan and cook gently for 3-4 minutes until done.

Pile the curry into a serving dish and garnish with sesame seeds and coriander leaves. Serve with rice flavoured with garlic and shredded fresh basil leaves. Serves 4

Sautéed Scampi with Peppers and Tarragon

24 large prawns, shelled and deveined olive oil

60 ml chopped fresh tarragon, or 5 ml dried tarragon

salt and milled black pepper

1 red, 1 yellow and 1 green pepper, seeded and cut into tiny cubes

4 courgettes, sliced

60 ml brandy

salad leaves, cucumber, cocktail tomatoes lemon wedges for squeezing

Heat olive oil in a non-stick frying pan. Lightly fry the prawns until they are sealed and change colour, tossing constantly. Add half the tarragon and season with salt and pepper.

Add the chopped peppers and courgettes and stir-fry over high heat until tender; don't allow the vegetables to overcook and change colour. Sprinkle over the remaining tarragon, pour in the brandy and flame.

To Serve: Arrange salad leaves, sliced cucumber and tomatoes on plates. Spoonscampi and vegetables alongside, and garnish with lemon wedges.

Serves 4

Cape Malay-Style Seafood Curry

6 langoustines, shelled and deveined

18 large prawns, shelled and deveined

400 g firm, filleted linefish

(like yellowtail), skinned

and cut into 2 cm cubes

200 g calamari tubes, well cleaned and sliced into rings

18-24 black mussels, on the half shell small bunch fresh coriander leaves for garnish

Curry

vegetable oil

2 onions, chopped

2 ripe tomatoes, blanched, peeled and chopped 15 ml seafood masala

5 ml turmeric 5 ml paprika 5 ml ground coriander

2 ml ground cardamom

2 bay leaves

500 ml Fish Stock

salt and milled black pepper

Curry: Heat oil in a large saucepan and fry the onion until translucent. Add the tomato, cover and cook gently for 5 minutes. Stir in the masala, turmeric, paprika, coriander, cardamom, bay leaves and stock and simmer uncovered for about 5 minutes until the sauce thickens slightly. Season with salt and pepper.

Heat oil in a large non-stick frying pan and lightly fry the langoustines, prawns, linefish and calamari. Add the partly cooked seafood to the sauce and simme gently for 3-5 minutes until cooked. Ad the mussels and heat through.

To Serve: Tip the curry into a warm serving dish and garnish with coriand leaves. Serve with rice.Serves 6

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