Mr Bray's Favorite Salmon

4 x 140 g portions filleted Norwegian salmon, skinned

olive oil, freshly squeezed lemon juice, salt, milled black pepper

100 ml Fish Stock (page 209)

45 ml Vermouth

30 ml dry white wine

50 g finely chopped onion

250 ml cream

30 ml medium cream sherry

50 g finely chopped leek (white part only) 30 g butter

chopped fresh chives

Cut the salmon into thin escalopes and fan on four heat-proof serving plates. Brush with a little olive oil, and flavour with lemon juice, salt and pepper.

Place the fish stock, Vermouth, wine and chopped onion in a medium saucepan and boil uncovered until the liquid has reduced to 30 ml. Strain into clean saucepan, pressing out all the moisture. Discard the onion.

Add the cream, sherry and leek to the reduction, bring to the boil and simmer uncovered until reduced and thickened to a coating consistency.

Whisk in the butter and season with salt and pepper. Meanwhile set the oven at 250 'C.

To Serve: Pour sauce over the salmon and bake for about 2¹/2 minutes. Check for doneness, and cook for 1 minute more if necessary. Garnish with chives. Serves 4 as a starter

Fish 'n Pesto

4 x 200 g portions filleted fish; skin on 100 g butter, cut into 4 blockssteamed baby vegetables to serve Season's Dill Beurre Blanc (page 213)

Basil Pesto

500 ml tightly packed basil leaves

2 cloves garlic

50 g toasted pine nuts, almonds or peanuts

150 ml olive oil

(or half olive, half vegetable oil)

100 ml grated Parmesan or Pecorino cheese salt and milled black pepper

Basil Pesto: Blend the basil, garlic and pine nuts together in a food processor. Add the oil then mix in the cheese; don't overmix or the mixture may 'curdle' and spoil the rough texture. Season with salt and pepper. Cover and keep refrigerated.

Set the oven at 250°C. Lightly oil four large pieces of foil. Place fish portions in the centre of each. Coat with a little pesto, top with a block of butter, and wrap to make a parcel; don't make it too tight around the fish as it needs to steam inside.

Bake for about 8 minutes (for linefish like rock cod; a little less if you choose to use a fish like salmon, kob or Cape salmon).

To Serve: Place baby vegetables on warm plates with fish on top. Serve with dill beurre blanc.

Serves 4

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