Cheesy Fisherman's Grill Recipe

 
Yield: 2 Servings
 
    213 g  red alaska salmon,Canned
           -crab,or..,.
      1 lg crab*
     15 g  butter (or margarine)
     15 g  plain flour
      1    milk for stock (see recipe)
      2    fresh tomatoes,skinned
           -de-seeded and ch
      1 T  freshly parsley,Chopped
      1    salt
      1    black pepper,Freshly Ground
     75 g  fresh parmesan,grated

*(ask the fishmonger to dress it for you, but retain the small legs
for garnish)

Drain the can of salmon, reserving the juice. Make the juice up to
150ml (1/4 pint) with milk. Set aside.

Put the salmon and crab meat into a bowl.

Melt the butter in a pan and stir in the flour. Gradually add the
fish and milk stock to make a smooth sauce. Add the chopped tomatoes and parsley, season well. Mix the sauce into the crab and salmon, then pile this mixture into two individual serving dishes. Sprinkle the Parmesan over the top of the salmon mixture and place on a moderate grill for 6-8 minutes or until the cheese is golden brown.

Serve garnished with two or three crab legs and new potatoes.

Chicken Breasts Marinated In Yogurt & Grilled
 
:yogurt marinade:

1 ts toasted and crushed cumin seed
1/2 ts red chile flakes
2 ts roasted garlic
1/4 c  minced scallions, -- white part only
1 c  plain yogurt
1 ts paprika
1 TB fresh lemon juice
6    boneless, skinless chicken
:          breast halves
:          Lemon-Tarragon Vinaigrette:
1/2 c  fresh lemon juice
1 ts grated lemon zest
2 TB white wine vinegar
1 TB minced shallots
2 TB minced fresh tarragon
2 ts honey -- (or to taste)
1/2 c  olive oil or -- 1/2 cup
:          defatted chicken stock
:          Kosher salt and freshly
:          ground white pepper

In a medium bowl, combine the marinade ingredients. Add the chicken
and marinate in the refrigerator for at least 2 hours. In a bowl,
combine the lemon juice, lemon zest, vinegar, shallots, tarragon and
honey and mix with a hand blender. Slowly incorporate the olive oil
or stock, either by whisking by hand or pulsing 2 to 3 times with
hand blender. The vinaigrette should not be emulsified but remain
very light in body. Season to taste with salt and pepper. Store
covered in the refrigerator for up to 3 days. Makes approximately
2 cups.

Preheat the broiler or stove top grill. Wipe any excess marinade from
the chicken. Grill or broil until the chicken is just done and juicy,
about 3 to 4 minutes on each side. While the chicken is cooking, heat
the olive oil in a large saute pan and quickly saute the savory
greens until just wilted. Serve the chicken on top of the greens and
drizzle with the vinaigrette to taste.