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

Grilled Kabeljou with Roasted Pepper Sauce and Black Olives

4 x 200 g portions filleted kabeljou

(or another linefish), skinned melted butter and olive oil 125 ml stoned black olives fresh basil for garnish

Red Pepper Sauce

2 large, plump red peppers, grilled butter

60 ml finely chopped onion

5 ml grated green ginger

30 ml finely chopped spring onion 'l2 head Roasted Garlic (page 208)

250 ml chicken or Fish Stock (page 209) 5 ml finely grated orange rind

60 ml freshly squeezed orange juice 10 ml rice vinegar

sugar, salt, milled black pepper 2 ml paprika

30 ml cream (optional)

Red Pepper Sauce: Char the peppers all over under a hot grill until the skin blisters. Enclose in a plastic bag to cool slightly, then pull off the skin, and gentlyscrape away core and seeds. Purée smoothly. (If you wish, char and peel extra peppers and store in the fridge covered in oil. Use in salads or as part of an antipasto table.)

Heat butter in a medium saucepan and gently fry the onion until translucent. Add the ginger and spring onion. Gently squeeze the roasted garlic from the skins into the pan, and cook for 3 minutes more. Stir in the stock, orange rind, orange juice and vinegar, and season with sugar, salt, pepper and paprika. Stir in the cream and red pepper purée and reheat.

Place fish on an oiled baking tray and brush liberally with melted butter and olive oil (use a good tablespoon per portion). Place under a hot grill for a few minutes to brown. Turn the fish and grill until done.

To Serve: Spoon red pepper sauce on each warm plate, place fish alongside and garnish with olives and fresh basil. Serves 4

Soupe de Poisson

Fish soup is a most imaginative dish, one which differs every time you make it, depending on what seafood is available Use an assortment of shellfish and fi

fleshed fish.

1 kg filleted fish and shellfish

olive oil

1 onion, finely sliced

2 leeks, finely sliced 5 ml crushed garlic finely grated rind of ¹/2 orange

2 sprigs fresh fennel pinch saffron

1,5 litres Fish Stock (page 209)

410 g can whole peeled tomatoes, choppe (don't drain)

Salt and milled black pepper

crusty bread or croutons

shaved Parmesan, grated Gruyere or mature Cheddar cheese

Rouille

1 green pepper, seeded and sliced

1 fresh red or green chilli, seeded and sliced

4 cloves garlic, peeled

1 piece canned red pimento

150 ml water

45 ml olive oil

15-30 ml soft white breadcrumbs

Rouille: In a blender or food processor purée the green pepper, chilli, garlic, imento and water.

Gradually whizz in the olive oil (the fixture should be smooth, but should of separate). Add sufficient breadcrumbs for the rouille to hold its shape.

Prepare the seafood: Skin and cube the fish; shell and devein the shellfish.

Heat olive oil in a large saucepan and the onion, leek, garlic, orange rind and fennel until soft.

Add the saffron, fish stock, tomato and food and simmer for 5-7 minutesuntil cooked. Season with salt and pepper.

To Serve: Spread rouille on crusty bread or croutons and place in warm soup bowls. Pour over the soup and offer shaved or grated cheese separately, with the remaining rouille.

Serves 6

Linefish Pickle

400 g filleted, firm linefish, skinned

and cubed cake flour vegetable oil

4 onions, sliced

250 ml grape or cider vinegar

30 ml curry paste

15 ml crushed garlic

1 bay leaf

8-10 peppercorns

salt

Lightly dust the cubes of linefish in flour. Heat oil in a medium saucepan and fry the onion until translucent. Remove from the pan and set aside.

Add the fish (and a little extra oil if necessary) and fry until cooked but still succulent. Remove from the pot with a slotted spoon and set aside.

Return the onion to the pan with the vinegar, curry paste, garlic, bay leaf and peppercorns, and add salt to taste. While still hot, pour over the fish and allow to cool.

Serve at room temperature, or warm as a salad. It's delicious with baby spinach leaves, rocket leaves and shredded fennel bulbs.

Serves 4

Soy Recipes - Scambled Tofu

This makes a fist breakfast or a quick hot protein dish for any meal.

• 1 tablespoon expelled-pressed vegetable oil % cup chopped onion
• 1/2 cup chopped green pepper
• 1/2cup sliced mushrooms
• 1 pound drained, crumbled tofu
• 1 tablespoon tannery
• 1 teaspoon basil
• 1/2 teaspoon garlic powder 1 dash of sea salt (optional)

1. Place the oil in a skillet and sauté the onion, pepper, and mushrooms.

2. Add the rest of the ingredients and continue to sauté until tofu starts to brown. Serve hot with whole-grain toast.

Tofu Recipes - Easy Tofu Mayonnaise

This spread is egg- anti dairy-free delicious.

• 6 ounces tofu, drained and patted dry
• 1 tablespoon lemon juice
• 2 tablespoons cannel or safflower oil
• 1 teaspoon mustard
• l-2 teaspoons honey
• 1/2 teaspoon sea salt (optional)

In a blender, pure all the ingredients until smooth . Store in the refrigerator.

Variation: Add pickled relish, fennel, chopped onion, a dash 0f horseradish powder, or fresh-grated horseradish powder for a tasty sauce.

Serving the Nutritious Sprouts

Sprouts can be cooked or served raw as a plain vegetable. Use sprouts with the seeds (but not the hulls) attached. If you cook sprouts, take care not to overcook them, as this will destroy their crispness. Cook them just long enough to remove the raw flavor. All sprouts (with the exception of alfalfa) are appetizing when cooked.

To sauté sprouts, place a small amount of oil in a pan and add the sprouts plus a small amount of water or Tamara sauce. Cover the pan and cook for ten minutes (son pie prefer to cook sprouts for only five to eight mi Minced onion or mushrooms browned in the oil add as do shredded carrots, turnips, and cabbage.

You can also steam sprouts or brown them in an amount of oil.

Cooked sprouts can be added to any vegetable c nation for casserole dishes and are popular in stir vegetables. They are a great addition to dress up plat ads and scrambled eggs or omelets. Add them to salad or rice, use them in sandwich spreads, or mix with soft cheese for dips. Here are some Dietary Sprouts Recipes:

A. SPROUT RECIPES SPROUT SALAD

This salad is high in all nutrients and is especially good for people with cancer, arthritis, and colon disorders. (If you have colon disorder; be sure to chew the seeds well.)

a) 1 pound mixed bean sprouts and alfalfa sprouts, rinsed thoroughly

b) 1 apple or onion, chopped l stalk celery, chopped 1 cup shredded carrots

c) 1 cup shredded turnip

d) l cup shredded red cabbage1/2 cucumber, chopped 1/2 cup raisins

e) 1/2 cup sesame or sunflower seeds

1. Place all of the ingredients in a medium-sized bowl.

2. Toss lightly with Good Things House Dressing (below) or any other dressing of your choice, and serve.

B. GOOD THIGNGS HOUSE DRESSIN

This is an all-purpose dressing that supplies unsaturated fatty acids. Lecithin is a wonderful brain food that is high in choline, inositol, and B vitamins. It is an emulsifier that holds muter and oil in suspension so they will not separate.

a) 3 cups apple cider or balsamic vinegar

b) 1 cup honey or 2 teaspoons barley malt sweetener

c) 1 cup water

d) 3 packages Hail's dry Italian dressing mix or 6 tablespoons dry Italian seasonings

e) 3 tablespoons minced dried onions 2 tablespoons dried parsley

f) 1/2 teaspoon powdered garlic or granules 7 tablespoon liquid lecithin

g) 11 cups expeller-pressed pure virgin olive, cannel, or other vegetable oil of your choice

1. Place all of the ingredients, except the oil, in a gallop jar. Shake well.

2. Fill the rest of the jar with oil (olive oil is the best for lowering cholesterol) and shake again. Store in the refrigerator and shake before each use.

C. Areat-tastiny sandwich

This is an Areat-tastiny sandwich that is easy to make.

a) 1 1-inch thick slice cream cheese or yogurt cheese

b) ½ avocado

c) 1 piece whole-grain pocket bread or regular whole-grain bread

d) 1 onion, sliced 1 tomato, sliced

e) 1 handful alfalfa sprouts, rinsed thoroughly

1. Mash the cream cheese or yogurt cheese and the avocado together.

2. Spread the cheese mixture in pocket bread or on sliced bread. Top with the onion, tomato, and sprouts, and serve.