Prawns Flamed in Whisky with Red Pepper and Couscous Salad

35-60 prawns (5-10 per person, depending on size); shells and heads on olive oil

150 ml whisky

250 ml stoned black and green olives

6 cloves garlic, crushed

4-6 fresh red or green chillies, seeded and finely chopped

3 tomatoes, blanched, peeled, and chopped

Red Pepper and Couscous Salad 3 large, plump red peppers

500 ml water or chicken stock

50 ml olive oil

10 ml salt

500 g couscous

2 bunches spring onions, finely sliced (use green parts too)

1 bunch fresh flat leaf parsley, chopped

Cut the prawns open down the back and remove the vein. Leave head and shells on; dry well.

Red Pepper and Couscous Salad: Char the red peppers all over under a hot grill until the skin blisters. Enclose in a plastic bag to cool slightly, then pull off the skins and scrape away and discard the seeds. Cut into strips.

In a medium saucepan mix the water or stock, olive oil and salt and bring to the boil. Stir in the couscous. Cover and set aside for 5 minutes. Spread in a tray and mix in the spring onion, pepper and half the parsley. Check the flavour; add a dash of vinegar if you like.

Mix the remaining parsley with the garlic, chilli, 50 ml olive oil and tomatoes.

Heat olive oil in a large pan or wok and fry the prawns until they stiffen, salt lightly, turn, pour in the whiskey and flame. Add the parsley and tomato/chilli mixture and cook for a further 1-2 minutes until prawns are done and the sauce forms. If necessary, add a little water to thin the sauce.

To Serve: Spoon couscous salad onto warm plates. Top with prawns, pour over the sauce and garnish with olives. Serves 6

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

Risotto di Scampi

400 g prawns, shelled and deveined;cut in half if large

45 ml olive oil

70 g unsalted butter

1 onion, finely chopped

1 clove garlic, crushed

2 ribs celery, finely chopped

1 large carrot, finely chopped 350 g arborio rice

15 ml chopped fresh parsley

2 litres hot Fish Stock

(approximate amount; page 209) salt and milled black pepper

50 ml dry white wine

Heat the oil and half the butter in a large heavy saucepan over medium heat and fry the onion and garlic until translucent. Add the celery and carrot and cook until softened. Mix in the rice and parsley.

Add 250 ml hot fish stock and cook, stirring constantly, until absorbed. Continue in this way until most of the stock has been used up.

Watchpoint: Never drown risotto by adding too much liquid at a time!

Season with salt and pepper, mix in the prawns and cook for 5 minutes more, stirring and adding a little more stock of necessary. Check if the risotto is tender but still firm to the bite.

Remove the pot from the heat, add the wine and remaining butter. Cover and set aside for 2-5 minutes before serving. Serves 4

Prawn Bruschetta

250 g medium prawns, shelled and deveined 30 ml extra virgin olive oil

2 cloves garlic, crushed

2 ml chopped fresh red or green chilli

15 ml chopped fresh parsley salt and milled black pepper 4 slices country bread, about 2 cm thick

2 cloves garlic, peeled and cut in half lemon wedges for garnish

Neatly cut each prawn into 3 pieces. Heat the olive oil in a small saucepan and fry the garlic and chilli over medium low heat for 1-2 minutes. Add the prawns and parsley, increase the heat and fry for 1-2 minutes until the prawns are cooked. Season with salt and pepper.

Toast the bread on both sides and rub with cut garlic. Arrange on warm plat and spoon prawns and pan juices on top. Serve immediately, with lemon wedges for squeezing.

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