Salmon layers
preparation time: 25 minutes
makes: 4

Ingredients:
300 gr. fresh salmon sliced in fine filets
very thinly sliced: courgette, tomato, goats cheese
lemonjuice, capers, pesto, mustard
seasalt and freashly grounded pepper

Make small packets with layers of the above mentioned ingredients. Fix together with a tooth peg. Put in a preheated oven for ten minutes. Serve as a side dish.

Courgette with mussels
preparation time: 35 minutes
makes: 4

Ingredients:
1 courgette chopped in small dices
1 kilo of cooked mussels
half a leek stalk
1 - 2 tomatoes
garlic, salt and pepper, parsley
fish stock (or the water you cooked the mussels in)
lemon juice
sour cream or yoghurt

Stirfry courgette, leek, tomato, garlic, make a roux with the fishstock, add cream and the vegetables. Arrange the mussels nicely into an oven dish and sprinkle lemon juice over them. Add the vegetables around the mussels. Put in the oven for twenty minutes and decorate with finely chopped parsley, just before serving. tasty with wild rice.

Furry Fish
preparation time: 20 minutes
cooking time: 15 minutes
makes: 4

Ingredients:
400 gr. (1 pound) of frozen white fish, like cod,
A few hands of fresh dill or fennel leaves, cut like 'hairs',
salt and pepper,
gingerpowder,
kikkoman soy sauce,
olive oil.

Cut the fish in equal cubes, sprinkle with salt, pepper, gingerpowder and the soy sauce. Fry briefly in olive oil and roll through the freshly cut leaves of the dill or fennel. They may look a bit 'furry'. Serve as a side dish or an appetizer.

Calamares in the wok
preparation time: 20 minutes
cooking time: 15 minutes
makes: 4

Ingredients:
1 kilo of clean squid mantles
5 garlic cloves, chopped,
1 cm. (0,4 inch) of ginger, finely chopped,
soy sauce, olive oil,
sea salt and freshly ground pepper.

Cut the mantles overlength in thin stripes. Marinate for a few hours in a mixture of garlic, ginger, some soy sauce, olive oil, salt and pepper. Heat olive oil in the wok, add a fourth of the calamares, when curled in little rolls put on the edge to keep warm. Add the next part of the squid and repeat the frying, untill everything is cooked. This takes about 15 minutes.

Dorado
preparation time: 20 minutes
cooking time: 50 minutes
makes: 4

Ingredients:
4 dorados of 500 grs. (1 pound).
1 lemon in slices,
fresh dill,
sea salt and freshly ground pepper.

Sprinkle salt and pepper in the clean and dried fish interiosr, stuff it with slices of lemon and the dille. Wrap each fish in aluminum foil and place in a pre-heated oven (160 Cº or 350 Fº). The fish will be cooked in 40 - 50 minutes in their own juices. Serve the foil packets on plates as a singular dish.

Stuffed calamares
preparation time: 30 minutes
cooking time: 35 minutes
makes: 4

Ingredients:
1 kilo (2 pounds) of squid mantles (calamares) clean and dry.
For the stuffing:
squid tentacles, chopped,
2,5 onions,
3 tomatoes peeled and cubed,
3 egg yolks,
sea salt and freshly ground pepper,
tabasco, olive oil,
1 glass of white wine.
Crumble:
breadcrumbs,
1/2 an onion, finely chopped,
3 garlic cloves, chopped,
a lot of parsley, finely chopped.

Fry and stir all the ingredients, except the white wine, in oil. When the stuffing is too wet add some breadcrumbs. Fill the slippery mantles with the stuffing and place them nicely together in a greased oven dish. (the easiest way is using your hands and don't stuff the mantles too ull) Pour the white wine over them. For the crumble, mix breadcrumbs with garlic, parsley and onion. Distribute over the stuffed mantles. Put in a pre-heated oven at 180 Cº or 390 Fº for approx. 25 minutes. and 10 minutes under the grill to brown the crumble. Serve with spicy rice.