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.

Butter Fried Catfish

Ingredients

• 1 teaspoon Ground Cayenne Pepper
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Salt (Optional)
• 1 teaspoon Ground Thyme
• ½ teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• ½ teaspoon Paprika
• ½ teaspoon Dried Dill Weed
• ½ teaspoon Lemon Pepper
• ½ Cup Melted Butter
• 2 (8 ounce) Catfish fillets
• Lemon juice

Thoroughly blend the cayenne pepper, black pepper, salt, thyme, garlic powder, onion powder, paprika, dill weed and lemon pepper in a clean and dry mixing bowl. Use a brush to coat the catfish with some of the melted butter. Sprinkle the blended spice mixture on the catfish fillets on both sides.

Heat the remaining butter in a skillet over medium to high heat and fry the seasoned catfish for four to five minutes (or until the fish flakes easily with a fork). Serve with white rice. (You can pour the remaining butter from the pan over the fish and sprinkle with lemon juice.)

Spicy Scallops With Lime & Chilli

Ingredients

• 16 large scallops
• 1 tsp butter
• 1 tsp peanut oil
• 1 tsp crushed garlic & 1 tsp grated fresh ginger
• finely sliced spring onions
• grated rind of lime
• 1 small fresh red chilli (de-seeded and finely chopped)
• 3 tbs lime juice
• ½ tbs brown sugar

Trim the scallops to remove intestine, then wash and pat dry. Separate the corals from the white parts, then slice in half horizontally, making 2 circles. Heat the butter and peanut oil in a preheated wok. Add the garlic and ginger and stir-fry for 1 minute. Add the onions and fry for another minute. Add the scallops and continue stir-frying over high heat for 5 minutes. Stir in the lime rind, chilli, lime juice and sugar and cook for another minute. Serve garnished with lime wedges and cooked rice.

Tomato Whiting

Ingredients

• 4 whiting
• lemon and parsley to garnish
• 4 tomatoes
• little lemon juice
• seasoning

Clean the whiting and split down the centre. Season well. Fill with half the sliced tomatoes, top with the rest of the tomatoes, cover with buttered paper and bake for 20 minutes in a moderately hot oven (400°F). Serve garnished with lemon and parsley.

Sole With Asparagus

Ingredients

• 1 or 2 fillets of sole
• 1 small knob of margarine
• seasoning
• little milk
• little lemon juice
• 4 asparagus tips, cooked until just tender

Cut the stalks from the asparagus, leaving pieces about 1 inch in length. Pound the rest of the stalks, adding lemon juice and seasoning. Put into the fillets and roll tightly. Steam with the margarine and milk between 2 plates over boiling water. Drain and garnish with the tips.

Crab and Avocado Salad

Ingredients for 4 main course servings

• 4 avocado pears
• lettuce

Ingredients for Salad

• 2 cans crabmeat (or 1 large crab, or equivalent lobster or shrimps)
• 3 tbs finely chopped celery
• ½ tsp salt
• ¼ pint mayonnaise
• 1 tbs tomato purée
• few drops chilli sauce
• 1 tbs lemon juice

Mix all the salad ingredients, saving 1 teaspoon lemon juice. Chill. Before serving, halve the avocado pears, sprinkle with remaining juice, pile filling high and serve on a bed of lettuce.

Variations:
Cheese and Avocado Salad - dice Blue, Rocquefort/Roquefort, Stilton, or Gruyère cheese very finely. Put either into the dressing as given above and serve in the avocado pears. More suitable for light main course.
Prawn and Avocado Salad - fill the avocado pear halves with prawns in mayonnaise.

Prawns In Piquant Sauce

Ingredients

• 1 cup shelled prawns
• 1 cup white sauce
• 2 tbs sherry or white wine
• 1 tbs tomato sauce or puree
• pinch sugar
• 1 tbs mayonnaise
• ½ tsp salt
• a pinch of chilli powder or cayenne pepper

Prepare the prawns by peeling and removing the black vein running down the back. Cook in a little salted water until done. Mix the white sauce with the sherry, tomato sauce, mayonnaise, salt, chilli powder and sugar and cook for a few minutes. Pour over the prawns and garnish with parsley.

Shark Steaks With Crab Sauce

Ingredients

• 4 shark steaks about 175 g (6 oz) each (or halibut, cod or turbot if sharks are not available in your area)
• 25 g (1 oz) Margarine
• 25 g (1 oz) plain flour
• 300 ml (½ pint) milk
• salt and pepper
• 50 g (2 oz) crabmeat
• 1-2 tbs sherry
• 4 tbs soured cream
• 1 small onion, sliced
• a few parsley sprigs
• a little white wine or water
• 2 tbs grated Parmesan cheese

Heat the oven to 190°C, 375°F. To make the sauce, melt the margarine, stir in the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and bring to boil, stirring. Season and cook for 1 minute. Remove from heat and cool.

Put the sauce, crabmeat, sherry and soured cream into a blender/ food processor and blend until smooth.

Put the fish, onion and parsley into an ovenproof dish and add wine or water. Cover and bake for about 20 minutes until tender. Put the drained fish into a heatproof dish. Cover with sauce and sprinkle with Parmesan. Grill until hot and golden brown.

Squid With Anchovies

Ingredients

•  1 kg small squid
• 2 tbs olive oil
• 2 garlic cloves
• 4 spring onions, finely chopped
• 1 tbs chopped fresh parsley
• 1 tbs chopped fresh basil
• 25 g anchovies, drained and chopped
• 150 ml dry white wine
• 2 tsp lemon juice
• 2 tbs vermouth (optional)
• coriander sprigs, (to garnish)

Prepare the squid and cut it into strips. Heat the oil in a pan. Add the garlic, spring onions and squid and cook for 5 minutes. Stir in the herbs, anchovies and wine. Cover and cook for about 40 minutes until squid is tender and easily pierced with a fork. Add lemon juice and vermouth just before serving. Garnish with coriander sprigs. Serve with boiled rice.

Mackerel With Red Currant Sauce

Ingredients

• 1 mackerel
• tarragon or wine vinegar (boiling)
• red currant jelly

Clean the fish, rub the inside only with salt and pour over boiling vinegar. Stand the fish in a draught for ten minutes.
Make three slits across the back and cook in a stock or boiling water for ten to fifteen minutes. Serve with melted butter.

(Tuna) Salad Niçoise

Ingredients

• 1 small onion (red if available)
• 225 g (8 oz) French beans, lightly cooked (optional)
• 50 g (2 oz) button mushrooms, sliced (optional)
• 1 avocado, stoned and cut into cubes (optional)
• 225 g (8 oz) firm tomatoes, quartered
• ¼ cucumber, cubed
• 1 crisp lettuce
• 200 g (7 oz) can tuna, drained and flaked
• 2 eggs, hard-boiled and quartered
• 50 g (2 oz) small black olives
• 50 g (2 oz) can of anchovy fillets

For the dressing

• 4 tbs olive oil
• 2 tbs red wine vinegar
• 1 garlic clove, crushed
• salt and pepper

To make the dressing, put all the ingredients into a screw-top jar and shake vigorously. Slice the onion and separate it into rings. Put it in a salad bowl with the beans, mushrooms, avocado, tomatoes and cucumber. Pour over half the dressing and toss together.

Arrange the lettuce, tuna, eggs, olives and anchovies decoratively on top. Trickle the remaining dressing over the salad.

Cod (White Fish) Tandoori

Ingredients

• 4 cod cutlets approx 175 g/6 oz each

For The Marinade

• 4 tbs natural yoghurt
• 2 tbs lemon juice
• 1-2 tbs tandoori spice mixture
• 1 tbs wine vinegar
• 2 tbs vegetable oil
• coriander sprigs & onion rings to garnish

Put the fish in one layer in a shallow dish. Mix together all the marinade ingredients. Spread over the fish, turning it over so it is well coated. Leave in a cool place for about 8 hours.

Place under a hot grill and cook for about 5 minutes. Turn over and coat with marinade again and cook for a further 5-7 minutes. Garnish with coriander and onion. Serve with braised okra and aubergine.

Steamed Fish With Mustard Sauce

Fisch Gedämpft Mit Senf-Sauce

Any white fish (cod, haddock, hake etc.) may be used for this dish. Trim and wash the fish, and place in a well-greased deep plate. Sprinkle it lightly with salt and pepper and a little lemon juice, and cover with greased paper. Place the plate over a pan of boiling water, cover with another plate, and steam for about 30 minutes. turn the fish once during the cooking.

Mustard Sauce
Ingredients

• 2 tbs German mustard
• 3 tbs of fat
• 4 tbs of flour
• fish stock or water
• salt and pepper

Melt the fat and add the flour. Cook for 3 minutes. Thin with the water or stock, add the mustard, salt and pepper, and pour over the fish while both are still hot.

Cold Chambo (Tilapia) Mousse

Mousse Froid de Poisson
Ingredients

• 6-8 fillets chambo (tilapia)
• 2 cups butter
• milk
• herbs
• 4 peppercorns
• 1 small onion (chopped)
• 3 tbs margarine
• 2 tbs flour
• cream (optional)
• 2 tbs sherry (optional)

Poach the fish in enough milk to cover. when cooked (10-15 minutes), remove from the milk and mash well. Add herbs, onions and peppercorns to the milk and leave for 10 minutes to infuse. Melt the butter in a pan, add the flour and cook for 1 minute, stirring well to avoid lumps. Strain the milk and gradually add it to the flour, stirring constantly to avoid lumps. Remove from the heat, cool a little, and add cream and sherry and season to taste. Stir in the mashed chambo. Put in a rinsed-out mould and leave in a fridge to set. When set, turn out and serve with salad.

Trout In Sherry Sauce

Ingredients

• 1 large trout
• 3 tbs butter
• chopped parsley
• 1 cup creamy milk
• 1 wineglass sherry (medium)
• slices of lemon

Clean and behead the trout. Melt the butter in a flat fireproof dish until very hot. Place the trout in the dish and turn until well coated with butter. Put the dish in a hot oven (425°F) for 5 minutes. Pour milk and sherry over the fish and return to the oven for 15-20 minutes. Garnish with chopped parsley and thin slices of lemon.

Grilled Herrings With Onion Stuffing

Ingredients

• 4 herrings
• 2 thinly sliced onions
• tomatoes
• sections of lemon
• seasoning
• little fat
• watercress

Slice and simmer the onions in boiling salted water until tender. Slit the herrings, clean well, fill with seasoned onion rings. Make several slits in the fish. Season the fish and brush with little fat on the outside (you can use very little fat as herrings have a high percentage of natural fat). Cook for 6-8 minutes on the grid of a grill pan, with halved tomatoes in pan. Garnish with lemon and watercress.

Grilled Scallops (or escallops)

These delicious shellfish keep all their flavour when grilled.

Ingredients

• Scallops
• butter
• 1 lemon
• chopped parsley
• 1 red pepper
• soft breadcrumbs (optional)

Remove from the shell, wash and brush with melted butter. Cook steadily, turning well until tender. Garnish with lemon, chopped parsley and red pepper.

If preferred, roll scallops first in melted butter then in soft breadcrumbs before grilling.