Baked Linefish with Minted Mango Yoghurt

4 x 200 g portions filleted linefish; skin on 60 ml olive oil

salt, milled black pepper, cayenne pepper

30 ml freshly squeezed lemon juice Tabasco sauce

Minted Mango Yoghurt

250 ml plain, thick yoghurt

1 medium, ripe stringless mango, peeled, pipped and chopped

leaves plucked from 2-3 sprigs fresh mint

Set the oven at 220 °C. Pour the olive oil into a baking dish to fit the fish snugly, add the fillets and turn to coat. Season with salt and pepper and sprinkle with lemon juice and a few drops of Tabasco.

Bake uncovered for 10-12 minutes until cooked.

Minted Mango Yoghurt: While the fish is cooking mix together the yoghurt, mango and mint in a food processor. Purée smoothly and season with salt and pepper.

Pour the minted mango yoghurt sauce over the fish and place under a hot grill for 2-3 minutes. Garnish with a dash of cayenne pepper.

To Serve: Place fish on warm plates and serve with sautéed potatoes and lightly cooked vegetables.

Serves 4

Black Mushrooms

Rolled in Sesame Seeds, with Prawns,

Julienned Vegetables and Indonesian Peanut Sauce

4-8 large black mushrooms (1-2 per serving)

200 ml sesame seeds

cake flour

2 eggs, lightly beaten

Peanut Sauce

30 ml olive oil

100 ml Ketjap Manis

60 ml peanut butter

Prawns and Julienne Vegetables 16 large prawns, shelled and deveined

300 g julienned vegetables (carrots, leeks, celery, red, green, yellow peppers)

olive oil

5 ml crushed garlic,

5 ml finely chopped fresh red or green chilli (discard seeds, or add for a hotter dish)

5 ml crushed green ginger

5 ml finely sliced fresh lemon grass stalks small bunch fresh coriander, chopped coriander leaves for garnish

Set the oven at 180 °C. Grease a baking tray. Toast the sesame seeds in a dry frying pan.

Roll the mushrooms in flour, dip in beaten egg, and coat with sesame seeds. Place on a baking tray and bake for 10-15 minutes.

Peanut Sauce: Mix the ingredients in a small saucepan and simmer, stirring constantly, to form a smooth sauce. If it's too thick, add a little water or chicken stock.

Calamari Umido

1 kg calamari, well cleaned and cut into rings

butter

500 g button mushrooms, sliced

1 bunch spinach, tough stalks trimmed 30 ml extra virgin olive oil

1 clove garlic, crushed

60 ml white wine

400 g tagliolini

Tomato Sauce

30 ml olive oil

1 onion, finely chopped 1 carrot, finely chopped

1 rib celery, finely chopped

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

salt and milled black pepper

Tomato Sauce: Heat the olive oil in a medium saucepan and fry the onion carrot and celery until softened. Add the tomato, cover and simmer gently for about 10 minutes. Season with salt and pepper.

Heat butter in a frying pan and sauté he mushrooms until softened. Pile the et spinach leaves into a saucepan, cover nd steam until soft. Drain and chop.

Heat the olive oil with the garlic in a rge frying pan, add the calamari and until lightly browned. Add the wine d tomato sauce and simmer for 2 mintes. Add the mushrooms and spinach, ason with salt and pepper and heat rough.

Boil the tagliolini in a pot of salted water until cooked 'al dente'. Drain, pile onto arm plates and top with calamari. Serves6

Spaghetti alle Cozze

40 black mussels, scrubbed and debearded

500g spaghetti

Salt milled black pepper, olive oil

125g butter

60ml chopped fresh parsley

2 cloves garlic, finely chopped

Tomato Sauce

30 ml olive oil

3 cloves garlic, crushed

410 g can whole peeled tomatoes, chopped (don't drain), or 3-4 ripe tomatoes, blanched, skinned and chopped

15 ml chopped fresh oregano or basil

Boil the spaghetti in a pot of salted water until cooked 'al dente'. Tip into a colander, rinse with cold water, drain and tip into a bowl. Toss with olive oil to prevent sticking.

Tomato Sauce: Heat the olive oil and garlic in a medium saucepan and add the tomatoes. Season with salt, pepper and oregano or basil and simmer uncovered for about 10 minutes.

Heat the butter in a large saucepan over medium heat. Add the mussels, parsley and garlic and simmer very gently .

When the mussels start to open and release their liquor, add the tomato sauce and spaghetti. Toss together until piping hot and the flavours are well mixed. Serve hot in deep bowls.

Serves 6

Calamari alla Marinara

800 g calamari tubes, well cleaned and cut into strips or rings

300 ml dry white wine

2 cloves garlic, crushed 2 bay leaves

15 ml chopped fresh oregano salt and milled black pepper

600 g ripe tomatoes, blanched, peeledand puréed or finely chopped

50 ml chopped fresh parsley

12 slices fried bread

Place the calamari in a medium saucepan and add water to cover. Add the wine, garlic, bay leaves and oregano, and season with salt and pepper. Simmer gently uncovered for about 10 minutes until the calamari is tender and the liquid has reduced.

Add the tomato and parsley and simmer uncovered for about 20 minutes more until the sauce thickens. Serve in hot, deep plates with slices of fried bread. Serves 6

Fillet of Kabeljou with Stewed Onion and Chive Butter

4 x 200 g portions filleted kabeljou geelbek (Cape salmon)

500 g onions

250 g butter

3-4 sprigs fresh thyme

2 bay leaves

200 ml white wine

200 ml water

salt and milled black pepper

125 ml cream

1 bunch chives, finely chopped

Set the oven at 250'C. Grease a large baking dish. Finely slice 400 g of the onions; finely chop the rest.

Heat half the butter in a frying pan and cook the sliced onion for about 20 minutes until deep golden and richly caramelized. Stir often - constantly at the end - to prevent burning. Drain briefly on kitchen paper and keep warm.

Place the chopped onion in the baking dish, add the thyme, bay leaves, white wine and water, and season with salt and pepper. Place fish on top, cover with foil and bake for about 8 minutes until choked. Lift fish from the baking dish, place on warm plates and keep warm.

Strain all the juices into a small saucepanand boil uncovered for about 5 minutes until reduced by half. Add the cream and simmer uncovered for about 5 minutes more until the sauce thickens to a coating consistency. Whisk in the remaining butter bit by bit. Add the chives.

To Serve: Spoon onion on top of the fish, pour a little sauce around and serve the rest separately. Serve with new potatoes. Serves 4

Panfried Linefish and Roasted Vegetables with Caper and Butter Sauce

4 x 200 g portions filleted linefish

500 g new potatoes

1 brinjal (about 300 g), cut in half and sliced about 5 mm thick

olive oil, salt, milled black pepper, butter
2 courgettes, sliced about 5 mm thick

2 ripe tomatoes, cut in half and sliced

15 ml finely chopped garlic

50 g drained capers

freshly squeezed juice of 1 lemon

Cook the potatoes in their jackets in salted boiling water. Cool and peel.

Heat olive oil in a frying pan and stir-fry the brinjals, courgettes, and tomatoe until limp and golden. Add the garlic and season with salt and pepper. Set aside and keep warm.

Heat 50 g butter in a non-stick frying pan and gently fry the potatoes until golden. Remove from the pan and keep warm.

Add a little more butter to the pan an fry the fish until browned on both sides and cooked through. Place on warm serving plates with the vegetables.

Add another 80 g butter to the pan. When it foams, add the capers and lemon juice, and season with salt and pepper. Pour over the fish and serve immediately. Serves 4

Gazpacho with Langoustines and Courgette Quenelles

12 small langoustines, shelled and deveined 2 sprigs fresh tarragon

Gazpacho

80 g crustless bread

8 ripe tomatoes, seeded and chopped '12 red pepper, seeded and chopped

1/4 English cucumber, seeded and chopped 'l2 clove garlic

70 g finely chopped onion

1 egg

10 ml olive oil

red wine vinegar

Courgette Quenelles

300 g courgettes

1 leaf gelatine soaked in a little water 50 ml cream

salt and milled black pepper

Gazpacho: Place the bread in a bowl. Extract juice from the tomatoes, red pepper, cucumber, garlic and onion with a juice extractor, pour over the bread and set aside for 10 minutes to soak. Purée until smooth.

Whip together the egg and olive oil and add to the soup. Season with a dash of red wine vinegar and salt and pepper. Push through a sieve into a bowl and refrigerate.

Courgette Quenelles: Peel the courgettes with a potato peeler to a thickness of 0,5 cm. Cook in boiling salted water for 8 minutes, then drain and plunge into cold water to retain the colour.

Drain thoroughly and pass through a sieve into a saucepan. Cook uncovered over low heat, stirring constantly, until the purée is dry.

Remove the gelatine from the water and dry on a towel. Mix thoroughly into the quenelle mixture and chill. Whip the cream stiffly and fold in. Season with salt and pepper.

Place the langoustines into a steamer with the tarragon and steam over simmering water for 30-60 seconds; don't overcook.

To Serve: Pour chilled gazpacho into cold soup bowls. Using two teaspoons, scoop the courgette mixture into quenelles and arrange three mounds in the shape of

a star in each bowl. Place the langoustine_sbetween the quenelles.

Serves 4

Asparagus in Puff Pastry with Warm Oysters

400 g puff pastry

8 oysters

150 ml cream

100 g butter

8 spears green asparagus

2-3 ripe tomatoes, finely diced

Pastry: Set the oven at 200°C. Lightly oil a baking tray.

Unroll the pastry and cut into four squares. Place on the baking tray and bake for 15-20 minutes until well puffed and golden. Whilst still warm, slit each square through the middle so that you have an upper and a lower half.

Carefully open the oysters over a bowl to retain all the juices. Discard bits of shell and grit.

Place oysters and juice into a small

saucepan. Cover, bring to the boil, and remove from the heat. Add the cream and boil uncovered for 1 minute.

Reduce the heat and stir in the butter. Set aside.

Cook the asparagus in a pan of salted boiling water until tender but still crisp. Drain. Cut the base of the spears into

small pieces, leaving sufficient length to lay on the pastry.

To Serve: Reheat oysters. Place pastry bases on warm plates. Spoon on the warm oysters, and arrange asparagus spears on top.

Pour over the sauce and top with pastry

lids. Garnish plates with diced tomato. Serves 4

Copper Pot's Savoury Prawn Rice

100 g butter

5 cm piece English cucumber, cut into small cubes

1 rib celery, finely chopped

i/2 red pepper, finely chopped

100 ml sliced button mushrooms 100 ml cooked corn kernels

1 tomato, blanched, peeled, seeded and finely cubed

100 g peeled prawns, well drained

on kitchen paper (weigh after shelling) 500 ml cooked rice

30 ml chopped fresh parsley

salt and milled black pepper

Melt the butter in a medium saucepan, add the cucumber, celery, red pepper, mushrooms, corn and tomato and stir-fry for 1-2 minutes (the vegetables should still be crisp).

Add the prawns, cover and cook for about 1 minute. Stir in the rice and parsley, season with salt and pepper and heat through.

Serves 4

Jake's Portuguese Rice

olive oil

1 onion, finely chopped

30 ml chopped fresh parsley 1 clove garlic, crushed

250 ml rice

15 ml tomato paste

salt and milled black pepper 375 ml water

Heat olive oil in a heavy saucepan and fry the onion until translucent.

Stir in the parsley, garlic, rice and tomato paste, season with salt and pepper, then add the water.

Cover, and simmer for about 15 minutes until the rice is cooked and all the liquid has been absorbed.

Serves 6

Bayfront Blu's Kitali Rice

butter

1 onion, diced

1 red pepper, seeded and diced

1 green pepper, seeded and diced 100 g button mushrooms, sliced salt and milled black pepper

750 ml cooked basmati or white rice

Heat butter in a medium saucepan and fry the onion until translucent. Add the red and green pepper and the mushrooms, and season with salt and pepper.

Cover and simmer for 2-3 minutes until the mushrooms are tender. Mix in the rice and heat through.

Serves 4

Kingklip Exquise

Kingklip stuffed with crayfish in a mushroom crust with crayfish sauce

6 x 180 g portions filleted kingklip salt and milled black pepper

300 ml Fish Stock (page 209)

boiled new potatoes, blanched asparagus tips, steamed baby carrots

deep fried sliced leek and fresh dill fronds for garnish

Crayfish Stuffing

1 crayfish, 150 g-200 g

250 g button mushrooms, sliced 30 g butter

15 ml brandy

45 ml cream

Mushroom Crust

75 g butter

2 spring onions, finely sliced

200 g black mushrooms, finely chopped freshly squeezed juice of 'l2 lemon

250 ml soft wholewheat breadcrumbs 15 ml chopped fresh herbs (thyme, dill, parsley)

Crayfish Sauce

50 ml vegetable oil

5 ml chopped fresh basil

120 g Mirepoix (page ##)

60 ml tomato purée

80 ml brandy

500 ml Fish Stock (page ##)

beurre-manié (soft butter and flour mixed to a smooth paste)

Crayfish Stuffing: Cook the crayfish in boiling water for 7 minutes. Remove meat from tail and body and cut into strips. Reserve cooking liquid and shells.

In a medium saucepan sauté the mushrooms in butter until tender. Stir in the crayfish meat, add the brandy and flame. Add the cream and simmer uncovered until reduced to a binding consistency. Season with salt and pepper. Cool.

Mushroom Crust: Melt half the butter in a medium saucepan and sweat the spring onion until tender. Add the mushrooms and lemon juice and cook for 1-2 minutes. Season with salt and pepper. Drain the excess liquid (retain for the sauce). Add the breadcrumbs, herbs and remaining butter.

Crayfish Sauce: Heat the oil in a medium saucepan and brown the reserved crayfish shells. Add the reserved cooking liquid, basil, mirepoix and tomato purée and cook gently for 5 minutes.

Add the brandy, flame, then simmer uncovered until reduced by half. Ad the fish stock and simmer uncovered for 10 minutes. Strain through a fine sieve into a clean saucepan, bring to t boil and whisk in sufficient beurre-manié to thicken nicely. Season with salt and pepper.

Set the oven at 220 °C. Cut pockets in the kingklip fillets and fill with stuffing. Place in a buttered casserole, season with salt and pepper and spread with mushroom crust. Add the fish stock and bake for 5-8 minutes until cooked.

To Serve: Spoon hot crayfish sauce on warm plates. Place kingklip on top and arrange vegetables around. Garnish with deep fried leek and dill. Serves 6

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

Mussels a la Provençal

2 kg (about 48) black mussels, scrubbed and debearded

200 g butter

1 onion, finely chopped

250 ml white wine

1 sprig fresh thyme

2 bay leaves

15 ml crushed garlic

2 ripe tomatoes, blanched, skinned and chopped

60 ml chopped fresh parsley

Heat 60 g of the butter in a large pot and fry the onion for about 2 minutes until golden.

Add the wine, thyme and bay leaves and bring to the boil. Add mussels, cover and boil until they open wide. Discard any which remain shut. Strain the sauce into a clean pot. Deshell the mussels and gently pull out any beards that remain.

Heat the remaining butter in a clean frying pan and gently fry the mussels. Add the garlic, tomato and parsley, and heat through. Serve hot with new potatoes. Serves 4

Stuffed Calamari a la Marseillaise

1 kg whole calamari (with tentacles),

well cleaned

olive oil, salt, milled black pepper

2 onions, finely chopped

100 g white bread

1 litre milk

2 ripe tomatoes, blanched, skinned

and diced 3 egg yolks 15 ml crushed garlic

60 ml chopped fresh parsley

250 ml white wine

125 ml water

100 g fresh white breadcrumbs

Set the oven at 180° C. Grease a baking dish. Cut off the calamari tentacles and chop finely. Clean the calamari tubes ready for stuffing.

Heat a little olive oil in a medium saucepan and fry the onion and calamari tentacles until golden.

Place the bread in a bowl, pour over the milk and soak.

Squeeze out the excess milk, and add the bread to the pan with the tomato, egg yolks and half the garlic and parsley. Mix well. Season with salt and pepper.

Fill the calamari tubes with the stuffing and sew closed with string, or fasten with skewers.

Place in the baking dish, pour in the white wine and water and season with salt and pepper. Cover with foil and bake for 30 minutes.

Remove the foil and heat the oven grill. Mix together the breadcrumbs, remaining garlic and parsley, sprinkle on top of the calamari and grill until golden brown. Serves 6

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