My Favourite...
    Aus Salmon pieces in parsley and lemon pepper
    Ingredients

  • 1 large salmon, filleted, enough for 4 persons
  • parsley flakes, chopped
  • chives
  • lemon peppper seasoning
  • garlic salt
  • vegeta gourmet stock.
    Method
    Skin Fillet and cut into bite size peices remove dark meat. Place enough on aluminium foil for 1 serve and sprinkle lightly with all the ingredients. Wrap foil to close ends and place in medium oven or BBQ for eight mins. After eating this you will never turn your nose up at our salmon again.
  • Fish in coconut beer batter
    Ingredients
  • 1 cup plain flour
  • 1.25 cups beer
  • 2 tablesp coconut
  • 1kg fish fillets (chopped into bite size pieces)
  • plain flour
  • oil for deep-frying
    Method
    Sift flour into medium bowl; gradually stir in beer until smooth, stir in coconut. Toss fish pieces in flour and shake off excess. Dip pieces in batter, deep-frying until crisp and golden brown. Drain and serve with dipping sauce and potato chips.
    Dipping Sauce: Half cup sour cream; half cup mayonnaise; quarter cup chopped stuffed olives; two tablespoons tomato sauce.Combine all ingredients in small bowl.
  • Fresh salmon casserole
    Ingredients
  • Tablespoons butter
  • 1 tablespoon parsley
  • 1 dessert spoon fresh herbs, if dried 1 pinch
  • 2 egg yolks
  • half cup grated cheese
  • half glass dry wine
    Method
    Cut fish fillets into smaller pieces. Pack in casserole dish add wine and allow to stand for half hour. Add butter, parsley, herbs, pepper and salt. Place in oven until heated through. Pour over beaten egg yolks. Top with grated cheese. Place in moderate oven for 30 minutes.
  • Gravid Lax (Swedish dish- cured salmon)
    Pickle
  • 1 tablespoon black peppercorns
  • 4 tablespoons salt
  • 4 tablespoons sugar
  • pinch salt
  • bunch fresh dill
    Mustard Sauce
  • 2 large egg yolks
  • 2 tablespoons caster sugar
  • 4 tablespoons French mustard
  • 4 tablespoons white wine vinegar
  • 8 fluid oz. olive oil
  • salt and pepper.
    Method
    Crush peppercorns, mix with salt and sugar. Sprinkle one quarter of the spice and dill on the bottom of the dish. Lay one long salmon fillet skin side down. Sprinkle with half of the spice/dill mixture. Cover with the second fillet skin side up. Sprinkle remaining spice/dill mixture. Cover with a dish and weight on top [cans of food or similar]. Leave in cool place (not refrigerator) no less than 16 hours-no more than 4 days.
    Mustard sauce: Beat egg yolks, sugar and mustard together. Beat in vinegar, blend in oil, and season with salt and pepper. Carve salmon into paper thin slices; serve with lemon wedges and sauce, steamed hot new potatoes and a dish of thin cucumber slices sprinkled with chopped dill and black pepper.
  • Sesame Grill
    Ingredients
  • 6 fillets fish
  • salt & pepper
  • 1 tablespoon
  • toasted sesame seeds
  • quarter cup butter
    Method
    At least one hour before serving time, place fish fillets in a non- metallic dish. Mix lemon juice with salt and pepper, pour over fish and refrigerate. Crush sesame seeds with mortar and pestle or rolling pin. Heat butter in a small pan, add sesame seeds and lemon juice marinade and brush over fish, grill one side, turn, brush again and grill.
  • Fish Roll with Cheese Sauce
    Ingredients
  • 1 packet frozen puff pastry
  • 500g steamed flaked fish
  • one and a half tablespoons chopped parsley
  • 1 tablespoon grated onion
  • quarter cup gherkin relish
  • salt and pepper
  • 1 beaten egg
    Cheese sauce:
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • one and a half cups milk
  • salt and pepper
  • one half cup of grated cheddar cheese.
    Method
    Thaw pastry and roll out a 30cm by 35cm rectangle. Spread with gherkin relish, onion and fish flakes, leaving a 1cm margin around the edge. Sprinkle with parsley and seasoning. Roll into a Swiss roll, place on a greased oven tray and brush with beaten egg. Bake in very hot oven for 15min reduce to hot and cook a further 20-25mins or until pastry is cooked through. Serve with cheese sauce.To prepare SauceCook butter and flour, stirring for 3 mins. without letting it brown. Gradually stir in milk and bring to boil. Remove from heat add cheese and stir until melted. Season to taste.
  • Seafood Frittata
    Ingredients
  • 375gms fish fillets
  • 2 tablespoons oil
  • 2 medium carrots (sliced)
  • 1 large potato (grated and squeezed dry)
  • 6 eggs (lightly beaten)
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon chili sauce
    Method
    Poach fish in a large frying pan of simmering water, cooking for about 3mins until tender. Drain and flake. Heat oil in non-stick pan add onions and potato, stir constantly over medium heat for 3mins or until onions are soft. Add fish and stir until combined, stir in eggs, coriander and sauce. Cook over low heat, without stirring for 3-4mins or until base is golden brown. Remove pan from heat, place under hot grill, and cook until top of frittata is golden brown.
  • Salmon Fillets with Fresh Herb Sauce
    Ingredients
  • 3 cups water
  • half cup lemon juice
  • 4 large fillets
  • Fresh Herb Sauce
  • 1 cup thickened cream
  • quarter cup of dry vermouth
  • 2 teaspoons of lemon juice
  • 3 green shallots
  • 1 clove garlic (crushed)
  • 1tablespoon drained capers
  • 1 teaspoon chopped fresh thyme, 2 of basil, 1 of coriander
    Method
    Combine water and lemon juice in a large frying pan, bring to boil, reduce heat, add fish in single layer, poach over medium heat 7 mins. or until just tender. Serve with sauce. Herb Sauce Combine cream and vermouth in a small saucepan, bring to boil, reduce heat and simmer 10 mins. Add juice, shallots, garlic, capers and herbs. Simmer 5 mins. or until slightly thickened. Serves 4
  • Fish Wellington
  • 500gms chopped fish fillets
  • 2 chopped bacon rashers
  • 1 chopped medium onion
  • half cup stale white breadcrumbs
  • half cup cream
  • 2 eggs (separated)
  • 1 tablespoon chopped fresh dill
  • 375gm packet pastry
    Method
    Combine bacon pieces and onion in small frypan; stir constantly for two mins until onion is soft. Mix fish, breadcrumbs, cream and eggwhites with dill until combined. Transfer mixture to large bowl; stir in bacon and onion mix. Spread into 14cm by 21cm greased loaf pan. Bake uncovered in moderate oven 25mins or until firm. Roll pastry to 28cm by 33cm rectangle, Press edges together, and decorate with pastry scraps. Place loaf on lightly greased oven tray, brush all over with egg yolk. Bake in moderate oven 20mins or until pastry is cooked through and golden brown. Serve with favorite sauce.