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_T.jpg "Baked Crab With Tomato And Tarragon Hollandaise")
Baked Crab With Tomato And Tarragon Hollandaise
125g spinach leaves, stalks removed ¼ garlic clove, crushed 1 tablespoon crème fraîche Knob of butter 300g white crab meat (or 4 dressed Crabs if you want to bake crab in the Shell; use brown- Baked Orange Roughy
650 g orange roughy fillets, cut into serving-sized pieces 1 tsp salt Freshly ground black pepper ¼ medium onion, very thinly sliced Juice of 1 lemon, or 2 tbsp bottled lemon juice 50 g - Crab Frittata
6 large eggs 2 tablespoons 2 percent milk ½ teaspoon coarse salt ½ teaspoon freshly ground pepper 2 cans (6 ounces each) lump crabmeat, drained 2 tablespoons extra virgin olive oil 3 green _T.jpg "Fillets Of Red Mullet With Wild Mushrooms")
Fillets Of Red Mullet With Wild Mushrooms
200g wild mushrooms 2 shallots, sliced ½ garlic clove, chopped 1 tomato, skinned, deseeded and diced 3 tbsp good red wine vinegar 150ml dry white wine 3 tbsp chopped parsley 4 large fillets_T.jpg "Grilled Squid, Clam, Mussel And Radish Salad")
Grilled Squid, Clam, Mussel And Radish Salad
1 kg clams, Venus or palourdes for preference 1 kg mussels 3 tablespoons olive oil 2 tablespoons chopped shallots 2 garlic cloves, finely chopped 1 red chilli, deseeded and chopped 250ml dry_T.jpg "Herring And Smoke Bacon With Fennel, French Bean And Tomato Salad")
Herring And Smoke Bacon With Fennel, French Bean And Tomato Salad
250g French beans, topped and tailed 4 tomatoes 1 fennel bulb 2 shallots, peeled Olive oil, for frying 8 rashers of smoked bacon, preferably Alsace 8 fresh herrings, filleted but still with
Lemon Sole With Beurre Maître D’ Hôtel
2 whole lemon soles, each about 400-45¬0g Melted butter, for brushing For the maître d’ hôtel butter Large bunch of parsley 250g unsalted butter, softened Grated zest of 1 unwaxed lemon- Orange Roughy Bonne Femme
30 g low-carb bake mix Pinch of salt 3 to 4 tbsp butter 650 g orange roughy fillets _T.jpg "Potted Shrimps")
Potted Shrimps
250g unsalted butter ½ tsp freshly ground mace ¼ tsp cayenne pepper 500g peeled brown shrimps Tabasco sauce Leaves from Little Gem hearts, to serve Lemon wedges, to- Scallops On Spinach With Walnut Sauce
Walnut Sauce 500 ml water 30 g chopped walnuts 2 tbsp lemon juice 1 tsp grated lemon peel 4 tbsp extra-virgin olive oil ½ tsp salt ½ tsp freshly ground black pepper Remaining - Southwestern Shrimp With Creamy Chipotle Sauce
½ cup nonfat cottage cheese 1 chipotle chili, minced* 1 recipe Southwestern Marinade 1½ pounds large raw shrimp, peeled and deveined 4 sprigs fresh cilantro (optional) *Chipotle chilis are - The Simplest Fish
170 g mild white fish 1 tbsp butter 1 tbsp finely chopped fresh parsley Wedge of lemon - Tilapia On A Nest Of Vegetables
3 tbsp olive oil 50 g red pepper, cut into thin strips 50 g yellow pepper, cut into thin strips 75 g courgette, cut in matchstick strips 75 g yellow squash, cut in matchstick strips 100 g - Wine And Herb Tilapia Packets
650 g tilapia fillets (4 portions) 4 tbsp butter 125 ml dry white wine 2 tbsp finely chopped fresh herbs (chives, basil, oregano, thyme, or a combination)
