Baked Geelbek in Lemon Sauce

4 x 150 g portions filleted geelbek(Cape salmon)

4 large lettuce leaves

75 g soft butter

1 clove garlic, crushed

finely grated rind of 1 lemon

15 ml freshly squeezed lemon juice

15 ml chopped fresh dill

salt and milled black pepper

175 g whole peeled shrimps, well drained on kitchen paper (weigh after shelling)

60 ml dry white wine

dill fronds for garnish

Set the oven at 200°C. Cut four squares of foil, large enough to enclose the fish.

Place a lettuce leaf on each; this will prevent the fish from sticking, and will make serving easier. Put a piece of geelbek on each leaf.

In a small bowl cream together the butter, garlic, lemon rind and juice and dill, and season with salt and pepper. Spread on the fish and top with a scattering ofshrimps.

Pull up, the edges of the foil and add 15 ml wine to each parcel.

Turn the edges over to seal the parcels. Cook for about 15 minutes until the fish is firm to the touch.

To Serve: Remove fish and lettuce from the parcels, or simply place the parcels on warm plates and garnish with dill. Serves 4

Leonie's Snoek Tart

Delicious warm or cool, as a savoury snack with a glass of good wine. Serve with moskonfyk and seeded, finely chopped green chilli.

1 kg smoked snoek, deboned, skinned and flaked

vegetable oil

1 onion, finely chopped

125 ml grated mature Cheddar cheese

Pastry

375 ml cake flour

90 g unsalted butter, cut into blocks 45 ml iced water

White Sauce

500 ml milk

15 ml butter

15 ml flour

salt, milled white pepper, grated nutmeg

Pastry: Sift the flour into a large, chill. bowl. Rub in the butter with your fingertips until the mixture is flaky. Don't let it become oily.

Pour the iced water over the mixture and toss lightly. Gather the dough into a ball. If it crumbles, add a little more iced water a few drops at a time, until the pastry forms a ball. Dust with a little flour, wrap in waxed paper and refrigerate for 1 hour to rest.

Set the oven to 180°C. Roll out the pastry, line a greased quiche tin and bake blind for about 15 minutes. Cool.

White Sauce: Warm the milk in a small saucepan. Melt the butter in a medium saucepan. When the foam subsides, sift in the flour and stir with a wooded spoon to form a smooth paste. Remove from the heat and blend in the warm milk. Cook, stirring until the sauce thickens. Season with salt, pepper and nutmeg.

Heat oil in a non-stick frying pan and fry the onion until translucent.

Spread a little white sauce onto the pastry, then add the flaked snoek and onion. Repeat the layers once more, ending with a layer of white sauce. Cover with grated cheese and bake for about

20 minutes until the cheese is golden.

Serves 8

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

Harvey's Beurre Blanc

If beurre blanc needs to be made ahead, keep warm in the double boiler over hot water. Never reheat, as it may curdle.

If this happens, pour into a jug. Place two more egg yolks into the double boiler and whisk over simmering water until pale and thickened. Slowly pour in the curdled beurre blanc, whisking constantly. Left-over beurre blanc may be frozen and reconstituted as above.

1 shallot or pickling onion, very finely chopped

100 ml white wine

50 ml tarragon vinegar

100 ml cream

2 egg yolks

500 g unsalted butter, cut into blocks white pepper, freshly squeezed lemon juice

Place the shallot or onion in a double boiler with the wine and tarragon vinegar. Place on the stovetop and boil uncovered until only 15 ml liquid remains.

Add the cream and simmer uncovered until it thickens.

Place the pot in its base half filled with boiling water and place on the heat.

Whisk in the egg yolks one by one until the sauce thickens.

Add the butter a few blocks at a time, whisking constantly. The butter should soften and thicken the sauce without melting. Season with white pepper and lemon juice. Serve immediately.

Makes 700 ml; Serves 7-10

Season's Dill Beurre Blanc

Beurre Blanc (previous recipe) 60 ml chopped fresh dill

Prepare the beurre blanc. Stir in the chopped dill.

Makes 700 ml; Serves 7-10

Legends' Mushroom Cream Sauce

50 g butter 45 ml flour 5 ml freshly squeezed lemon juice

125 ml chicken or Fish Stock (page 209) 125 ml cream

salt and milled black pepper

200 g button mushrooms, sliced

Melt the butter in a medium saucepan. Remove from the heat and blend in the flour, lemon juice, stock and cream, and season with salt and pepper.

Cook, stirring, for 3-4 minutes until the sauce is smooth and thickened.

Add the mushrooms, cover and simmer for a minute or two until mushrooms are tender.

Serves 6

Harvey's Tomato Vinaigrette

3 ripe plum tomatoes 5 ml balsamic vinegar 5 ml brown sugar salt and milled black pepper 1 clove garlic, crushed

150 ml olive oil

Blend together all the ingredients in a blender or food processor.

Makes about 200 ml

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

Sole Huguenot and Hollandaise Sauce

6 soles, filleted; reserve skin and bones vegetable oil

12 button mushrooms

500 ml dry white wine

500 ml water

30 ml freshly squeezed lemon juice

5 ml dried thyme

3 bay leaves

4 sprigs fresh parsley

1 onion, sliced

6 large lettuce leaves

2 ml salt

2 egg yolks

400 g soft butter, cut into 1 cm squares

Place the top of the double boiler in the fridge to chill. Heat oil in a frying pan and fry the mushrooms until lightly browned. Remove from the pan and set aside.

Measure 30 ml each of the wine and water into a medium saucepan and add the lemon juice, thyme, 1 bay leaf, 1 parsley sprig and 1 slice of onion. Simmer uncovered until reduced by half. Strain and chill.

Lay lettuce leaves in a metal or enamel oven dish. Top with the remaining onion, bay leaves and parsley, and add fish skin and bones.

Starting at the tail ends, roll up the sole fillets and secure with toothpicks. Place on the bones or lettuce leaves (if the fish touches the dish it may stick). Pour in the remaining wine and water, season with salt, cover with foil and bring to the boil on the stovetop. When the foil puffs up with steam, remove from the heat and uncover.

Remove sole rolls, place on warm plates and carefully remove the toothpicks. Keep warm.

Place the baking dish on the stovetop and boil uncovered until reduced by 80%. Strain.

Hollandaise Sauce: Place the chilled, flavoured wine reduction in the top of the double boiler with the egg yolks. Whisk in a piece of butter with a hand whisk.

Place in the base over simmering water and whisk in the butter bit by bit until the sauce thickens.

Remove from the heat and pour some of the sauce into a gravy boat.

Add 45-60 ml reduced fish stock to the remaining sauce and pour over the sole rolls. Garnish with a mushroom and place the plates under a hot grill for 1 minute.

Serve with the remaining hollandaise sauce, mashed potato and lightly cooked vegetables.

Serves 6

Langoustine Curry

500 g langoustine tails, deveined

vegetable oil

2 onions, chopped

10 ml crushed garlic

10 ml crushed green ginger

10 ml curry powder

30 ml curry leaves

1 fresh red or green chilli, halved and seeded

1 /2x 410 g cans whole peeled tomatoes, chopped (don't drain)

5 ml salt

5 ml ground turmeric

1 bunch fresh coriander leaves

Heat oil in a large saucepan, add the onion, cover and sweat gently until translucent.

Stir in the garlic, ginger, curry powder, curry leaves and chilli. Add the tomato, salt and turmeric, cover and simmer for about 30 minutes. Add the langoustine tails and simmer for about 5 minutes until cooked.

To Serve: Tip the curry into a warm serving bowl and garnish with coriander leaves. Serve with white or savoury rice. Serves 4

King's Coquilles

12 scallops with coral (roe)

salt, milled black pepper, cake flour olive oil

1 small leek, finely sliced

6 button mushrooms, thinly sliced

6 courgettes, cut into julienne strips 1 clove garlic, crushed

5 ml chopped fresh parsley

5 ml finely chopped fresh fennel 125 ml white wine

60 ml Fish Stock (page 209)

Fish Velouté (page 212)

fresh coriander fronds for garnish

Season the scallops with salt and pepper and dust with flour.

Heat a little olive oil in a frying pan and fry the leek until translucent. Add the scallops and cook for 2-3 minutes. Add the mushrooms, courgette, garlic, parsley, fennel, wine and fish stock and simmer uncovered until the sauce has reduced by half. Season with salt and pepper.

To Serve: Allow three scallops per serving. Spoon over hot fish velouté and garnish with fresh coriander fronds.

Serves 4

Crayfish Stock

It is important that your pot has a well- fitting lid, otherwise the stock will boil away.

500 ml dry white wine

500 ml water olive oil

2 kg crayfish bodies and shells (4-5 crayfish), roughly chopped and dried

60 ml brandy

Warm the wine and water in a medium saucepan. Heat a little olive oil in a deep saucepan and stir-fry the crayfish shells until they turn deep red and are piping hot. Warm the brandy, pour over and flame.

When the flames subside pour in the wine and water, cover and simmer gently for about 45 minutes. Check from time to time that the liquid doesn't boil away; add extra if necessary.

Drain and discard the shells. You should have about 500 ml stock. If there's more, pour into a clean pot and boil uncovered until reduced to the correct amount. If you have less, add water.

Makes about 500 ml

The Montagu's Bouillabaisse Stock

500 g clean fish heads, trimmings and bones 100 ml olive oil

4 cloves garlic, peeled '12 onion, chopped

1 leek, roughly sliced 1/2 carrot, roughly chopped 1 rib celery, roughly sliced 50 ml white wine

30 ml Pernod

50 ml Vermouth

4 litres water

70 g can tomato paste pinch saffron threads

2 ml star anise

2 ml coriander seeds

2 ml white peppercorns

5 ml chopped fresh coriander 5 ml chopped fresh dill

5 ml chopped fresh parsley

Set the oven at 220 'C. Heat half the olive oil in a roaster, add the fish trimmings and bones and roast until slightly browned.

Heat the remaining olive oil in a large saucepan and lightly brown in the chopped vegetables. Add the tomato paste, then the fish trimmings and vegetables. Deglaze with the wine, Pernod and Vermouth, then add the water.

Bring to the boil slowly, skim off the scum that floats to the top, add the herbs and spices, cover and simmer for 1¹/2 hours.

Strain the stock through a fine sieve, then through a muslin cloth into a clean saucepan. Boil uncovered until reduced by half. Cool.

Makes about 2 litres

The Montagu's Bouillabaisse Sauce

250 ml Montagu's Bouillabaisse Stock (previous recipe)

100 g soft butter, cut into cubes

Pour the bouillabaisse stock into a medium saucepan and boil uncovered until reduced by half. Whisk in the diced butter. Serves 6

Vegetable Stock

1 onion, roughly chopped

1 carrot, roughly chopped

2 leeks, roughly sliced

2 ribs celery, roughly chopped

2 red, yellow or green peppers, seeded and roughly sliced

4 ripe tomatoes, quartered

6 cloves garlic, peeled

100 g button mushrooms, roughly chopped 2 courgettes, roughly chopped

bunch fresh herbs (basil, thyme, sage, coriander, parsley, marjoram)

2 ml star anise

5 ml white peppercorns

4 bay leaves

4 litres water

Place all the ingredients in a deep saucepan. Bring to the boil, move the lid aside to partially cover and simmer for about 2 hours.

Strain through a fine sieve, then through a muslin cloth. Cool. Makes about 4 litres

Tempura Batter

The lightest batter for coating fish and shellfish.

125 ml cake flour

salt and milled back pepper

3 eggs whites

100 ml milk or water

Sift the flour, season with salt and pepper, and blend in the egg whitesand milk or water to form a thin batter. Makes about 250 ml

Legends' Chive Crepes

120 g (250 ml) cake flour

2 ml salt

300 ml milk

45 ml vegetable oil

2 eggs

125 ml finely chopped fresh chives

butter

Sift together the flour and salt. Blend the milk, oil and eggs to make a tooth batter. Mix in the chives. Refrigerate for at least 30 minutes.

Heat a little butter in a small frying pan, add a thin film of batter and cook until lightly browned. Flip the crêpe and lightly cook the other side. As the crepes are cooked, layer them interleaved with waxed paper.

Makes 8-10 thin crêpes

Court Bouillon

2 litres cold water

500 ml dry white wine 2 onions, sliced

2 carrots, sliced

2 ribs celery, sliced

1 fresh or dried bouquet garni (parsley, thyme, bay leaf)

5 ml black peppercorns

Combine the ingredients in a large pot, cover and bring to the boil. Reduce the heat and simmer for about 30 minutes. Strain and chill or freeze until required.

Makes about 2 litres

Fish Fumet

Prepare Court Bouillon (previous recipe), using only 1 litre water, and adding 1-2 well cleaned fish heads (make sure you remove the gills, which would give a bitter flavour). Strain into a clean pot and simmer uncovered until reduced by one-third.

Fish Stock

Use white fish varieties, and discard bitter gills and entrails, which would cause the stock to become bitter.

2 litres cold water

1,5 kg clean fish heads, trimmings and bones

1 large onion, quartered

2 carrots, thickly sliced

2 ribs celery with leaves, roughly chopped 1 fresh or dried bouquet garni(parsley, fennel, bay leaf)

1 strip lemon rind

12 black peppercorns

Combine all the ingredients in a large pot, cover and bring to the boil. Move the lid partially aside and reduce the heat until the liquid is barely moving.

Simmer for 30 minutes.

Strain the stock into a bowl through a colander lined with several layers of 'kitchen wipes'. Press on the solids to extract as much of the liquid as possible. Chill or freeze until required.

Makes about 1,5 litres