Lobster With Beer Sauce

• 1 pint of light beer
• 1 Chicken Lobster
• 3 Shallots
• Carraway Seeds
• Pepper

Cook the lobster from twenty to forty minutes, according to the size of the lobster. When it is tender, remove the flesh from the shell, and dice.

Bring the beer with the shallots, pepper and carraway seeds to the boil, thicken a little flour, and strain. Arrange the lobster on a plate and pour the beer sauce over it.

Mackerel With Bacon (Makrelen Mit Speck)

Makrelen Mit Speck

Ingredients:

• 2 Mackerel
• 4 rashers of bacon
• salt and pepper
• tomatoes (for garnishing)
• butter (for greasing baking dish)

Clean the Mackerel thoroughly, carefully debone the fish removing the head and tail. Rub the fish fillets well with salt and pepper and then place a fillet on each slice of bacon. Roll and fix with a cocktail stick or tie with cotton.

Cut the washed and skinned tomatoes into thick slices and arrange these at the bottom of a well greased baking dish. Place the bacon and fish rolls on top of the tomatoes, and sprinkle with the salt and pepper. Cover the dish and bake in a moderate oven for about 20 minutes. Uncover and bake for another five minutes but do not allow the bacon to become crisp. Enjoy!

Grilled Ahi Tuna Steaks with Thyme

• Olive oil for coating
• 4 Sushi-grade Ahi Tuna Steaks
• 1 tablespoon minced fresh thyme
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 bunch of fresh thyme, soaked in cold water for 15 minutes and drained.

To make the herb rub:
Mix together the thyme, salt, and black or lemon pepper in a small bowl before sprinkling the mix on both sides of the fish.

Place the drained thyme directly on the coals. Place the olive oil coated Ahi tuna steaks over the fresh thyme, cover, and grill, turning once, (3-4 minutes on each side).
Serve the Tuna Steaks garnished with a sprig of thyme.

*Use shark, swordfish, halibut, or other firm fleshed fish steaks in place of the Tuna.

Boiled Skate With Onion Butter

• 2 lb. Skate 
• 2 large chopped Onions 
• 2 oz. butter 
• 1 tablespoon chopped Parsley
•  truffle (optional) 
• Peppercorns 
• Bayleaves and Mixed Dried Herbs
• Lemon Juice 
• 3 Cloves

Wash and trim the fish, rubbing in some salt and lemon juice and leave for one hour. Cover well with water and stew for thirty minutes with the peppercorns, bay leaves, cloves and herbs.

Cool, then carefully skin the fish and re-heat.

Melt the butter and brown the onions adding some lemon juice, chopped parsley and the truffle and stir.

Pour over the fish just before serving.