Snapper Fillets in Sherry and Cream

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.

Smoked Fish Crackle

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.