FISH
Salmon Lox
Smoked Salmon
Paella
Crab Cakes
Fish Curry
Octopi Curry
Sole
Baked Fish
Fish Soufle
Fish Mousse
Salmon Mousse
A-La-Kingklip
Snoek Curry
Barracuda

METHOD

Fish
Steam the fish with the skin and bones removed and the flesh cut into pieces

Sauce
Prepare a roux with butter and flour
Add the sour cream, white wine, Parmesan cheese and a little fish stock.
Cook to a thick white sauce.
Season with salt and pepper.
Add some cooked mushrooms and a few capers.

Place the pieces of fish in a well buttered souffle dish, pour the sauce over it
Sprinkle with grated Parmesan cheese and small flakes of butter.

Bake in a medium oven till golden brown.

NOTE
The dish can be prepared from all firmly fleshed fish and any shell fish.
 

Boneless fillets of white fish
Butter,
flour,
sour cream
white wine,
grated Parmesan cheese,
fish stock,
cooked mushrooms,
capers