Serve with a green salad, fresh crusty bread and a glass or three of Fume Blanc

200g smoked salmon pieces
1000g fettuccine
200g soft blue cheese, cut into pieces
450ml cream
pinch of dried tarragon
1 tbsp olive oil
salt & ground black pepper to taste
parsley for garnish
250ml Fume Blanc

Optional extras
200g tinned salmon, deboned and skin removed
1 tsp arrowroot

In a small saucepan gently heat the cream. Add the blue cheese and continue to heat, stirring occasionally. When the cheese has melted add the wine in slow dribble, stirring all the time. Add the tarragon, leave to simmer gently to let the sauce thicken. Bring 3 litres of water, the olive oil and salt to taste to the boil in a large saucepan, add the fettuccine and cook until al dente.

Drain the fettuccine and serve into a large bowl, pour on the sauce. Arrange the smoked salmon pieces on the top and garnish with the parsley.

Optional extras
For a richer sauce (or if smoked salmon not available), crumble the tinned salmon into the sauce. For a thicker sauce, mix the arrowroot to a smooth paste with a little cold water and add to the sauce, stirring all the time.

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310 g can smoked fish fillets
1 onion
1 – 2 cups grated cheese
1 tbsp flour
1 tbsp butter
small packet potato chips
2-3 hard boiled eggs milk

Saute onions in butter until clear. Add flour, stir and gradually add milk to make a white sauce. Add drained fish, parsley and half the grated cheese plus eggs cut into quarters. Place in an ovenproof dish, crush and sprinkle over potato chips. Top with remaining grated cheese, Grill top. Serve hot.

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half a head of lettuce
1 small cucumber
spring onion
3 medium tomatoes
1 tin coconut milk/cream
500 gm crab meat or seafood of your choice
salt and pepper

In a large bowl mix chopped lettuce, peeled, sliced and chopped cucumber, roughly chopped spring onion and tomatoes. Add roughly chopped seafood. Shake coconut milk/cream well, add to salad and toss. Salt and pepper to taste.

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6 large gutted paua
1 can of beer
2 onions
2 cloves garlic
2 cups breadcrumbs
1 egg salt

Mince paua and soak in beer for two days. Add chopped garlic and onions and other ingredients. Form into patties and fry in olive oil.

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250g fish fillets
16 mussels
1 ½ litres water
2 tomatoes
2 tbsp tomato paste
2 tbsp flour
15g butter
2 chicken stock cubes
2 tbsp chopped parsley
2 tsp curry powder
salt and pepper

Put fish fillets into a saucepan, add water, bring to boil, reduce heat and simmer covered for 15 mins. Drain fish and reserve stock. Melt butter in saucepan. Add flour and curry powder, stirring until smooth. Add tomato paste, add fish stock gradually, stirring until smooth. Still stirring, bring to the boil so soup thickens. Add crumbled stock cubes, peeled and chopped tomatoes and simmer one minute. Add flaked fish and cleaned mussels. Add salt and pepper to taste. Cook gently and serve topped with chopped parsley.

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The fish falls apart in the sauce and kids love it. For a variation try adding 1 tsp of dried basil to the saute mixture.

2 tbsp oil
2 fillets fish (chopped into 1 inch cubes)
1 clove garlic (crushed)
1 can tomato puree
1 onion
1 tbsp chopped parsley
2 tbsp cornflour
pinch salt
400g spaghetti

Cook spaghetti as per instructions on packet. In a separate saucepan saute fish, onions, parsley and garlic in oil. When onions are soft add cornflour and salt and stir in. Then gradually add tomatoes and thin with hot water to make a nice sauce. Serve hot over the spaghetti.

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Paua is the only shellfish that should not be fed to cats and dogs.

4 paua
1 onion
2 tomatoes
300 mls cream
salt and pepper

Shell paua by using your thumb. Remove and eat the gall sac (Maori believe it is a gift from Tangaroa, God of the Sea, and should not be wasted). Place the paua inside mutton cloth and, using a hammer or knife handle, tenderise the white muscle. Put pan on low heat (if you boil paua you might as well eat your bootlaces). Add any amount of cream and whole paua. Cook for five minutes, add chopped tomato, chopped onion and salt and pepper. Cook for a further ten minutes, or until onion is cooked, stirring frequently.

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Vegetarians may substitute tofu for fish. With tofu, saute in sesame oil and sprinkle with sesame seeds. Saute for a few minutes more. Increase breadcrumbs by 1\4 cup.

2 cups boiled fish
1 tbsp lemon juice
¼ cup melted butter
¼ cup standard flour
1 cup milk
2 tsp marjoram
1/2 cup fine breadcrumbs
1/4 cup finely chopped mushrooms
1/2 cup finely chopped celery
1/4 cup chopped parsley
1/4 cup diced onions pinch pepper

Drain water from fish, then flake fish and sprinkle with lemon juice. Melt butter in a saucepan, saute mushrooms and remove Then add flour to butter and mix well. Add milk slowly and cook until mixture is smooth and thick, stirring constantly. Add mushrooms and fish along with remaining ingredients. Mix until well blended and put mixture into a well greased small loaf pan.

Bake in a preheated oven at 160°C. for 45 minutes. Turn loaf out of pan on to a serving dish. Garnish with sliced lemon. Cut into four or five servings, covering each with Creole sauce.

Creole Sauce:
1/4 cup melted butter
1/2 cup diced onions
1/2 cup chopped green peppers
1 clove garlic
1 tsp seasoned salt
2 cups of cooked or canned tomatoes

Saute onions, garlic and pepper in butter. Add rest of the of ingredients and bring to the boil. Turn down immediately and simmer for 15 minutes. Thicken with cornflour or rice flour.

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700g ms fish fillets or steaks
1/2 cup butter
3 tbsps tamari or soy sauce
1 tsp crushed garlic
1 tsp oregano
1/2 tsp basil
1/2 tsp rosemary
1/4 tsp thyme
1/4 tsp tarragon
1/4 cup sliced mushrooms
1/4 cup chopped spring onions
1 sliced lemon

Melt butter in a saucepan, add tamari or soy sauce and herbs. Lay fillets in a baking pan and pour sauce over fish. Bake 10 to 15 minutes at 140°C. Take out and arrange mushrooms, lemon slices and spring onions on top of fish. Bake until cooked for another 20 minutes or so.

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1 small beetroot
1 cup toasted or raw sunflower seeds
approx 1 cup water
juice of 2 lemons
a little grated lemon rind
2 tbsp tamari, cayenne, basil, garlic & vegetable
bouillon powder

Scrub and grate the beetroot, put it into the blender with the rest of the ingredients, except the herbs and bouillon, and process finely. Now add the seasoning to taste.

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