1 snapper fillet per person
½ cup medium sherry
½ to ¾ cup cream
1 ½ tsp brown sugar butter
Salt and pepper

Heat butter in thick bottomed pan until smoking. Add fish, salt and pepper and cook each side for two minutes. Add sherry and boil vigorously for one minute. Add cream, heat to boiling and reduce slightly. Season to taste then stir in brown sugar. Lift out fish. Heat pan until sauce caramalises. Pour sauce over fish, garnish with parsley and lemon slices.

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Rinse and blanche the spinach for five minutes. Make a thick white sauce, add a teaspoon of chicken stock powder and salt and pepper to taste.

Chop the cooked spinach and mix with the white sauce. Serve with smoked salmon, poached eggs and toast.

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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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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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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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