Soy salmon & lime tacos

For ➍
4 salmon fillets
3 tbs soy sauce
2 tbs sunflower oil
2 tbs sesame seeds
juice ½ lime
salt & pepper
pinch of garlic salt
easy guacamole:
2 avocados
½ lime
½ lemon
salt & pepper
fresh chilli (optional)
mango & watermelon salsa:
1 mango
¼ small watermelon
¼ red onion
few sprigs of parsley leaves
1 ts honey
garnish:
3 tbs pomegranate seeds
5 tbs sour cream & chives dip
2 radishes
3 tbs dried crispy onions

Place the salmon on a baking tray lined with foil or baking paper and pour over a few glugs of sunflower oil, 2 tbs of soy sauce, a handful of sesame seeds, garlic salt, pepper and a squeeze of half a lime. Making sure both sides are coated with the sauce, bake skin-side down for 20 m until the flakes come away with a fork easily.
Whilst the salmon cooks in the oven, prepare your accompanying ingredients.
-(Guacamole) Halve and stone 2 avocados and use a spoon to scoop out the flesh into a bowl. Mash with a pinch of salt, pepper, a squeeze of lemon and lime and some chilli, if desired.
-(Salsa) Finely dice parsley, mango, watermelon and red onion for the salsa. Squeeze some lime and a tiny drizzle of honey and mix well.
Place small soft flour tortillas on a dry hot pan for 30 s to warm through.
Assemble salmon taco with guacamole and pomegranate seeds: spread guacamole over the base of the taco spoon over some of the salsa and add some salmon flakes on top. To garnish sprinkle some pomegranate seeds and some chopped parsley.
Assemble salmon taco with sour cream and chives: start with sour cream and chives spread over the taco base, spoon over the salsa and layer salmon flakes. Add thinly sliced radishes and garnish with some chopped parsley.
Serve with corn on the cob cut up into pieces, and quartered fresh limes.

Gerookte tomaat-garnaal (smoked tomato with shrimps)

For ➏
2 tbs of wood chips
250 g cherry tomatoes, halved
pepper & salt
2 scallions, chopped
100 g sour cream
1 lime, zeste
olive oil
250 g shrimps
1 head little gem lettuce, finely chopped

Place a piece of aluminum foil on the bottom of a cooking pot. Sprinkle the wood chips over and cover again with a sheet of aluminum foil followed by a (cake) grid. Carefully place the cherry tomatoes on the rack and sprinkle with salt and pepper. Cover the cooking pot with a lid so that no smoke can escape. Place the pot on a high heat until the smoke circulation starts. Then turn the heat down and let smoke for 4 to 5 m. Carefully remove the tomatoes from the pot and let cool for a while.*
Mix the scallions with the tomatoes and spread in the glasses or jars.
Mix the sour cream with the lime zest, some olive oil, pepper and salt and mix with the shrimp. Put the shrimps on the tomatoes.
Finish with the finely chopped little gems.

*Use grilled cherry tomatoes instead.

Lamb & fennel

For ➍
1 large fennel bulb
1 onion
4 slices of leg of lamb, 150 g each
salt & pepper
butter
1 tbs of curry powder
50 cl pastis*
20 cl sour cream

Cut the stalks of the fennel. Keep the green for garnish. Cut bulb into cubes of 1x1 cm.
Peel the onion and cut into cubes of 1x1 cm.
Add salt and pepper to the slices of meat.
Melt butter.
Bake the meat rosey (or done at 3 m each side). Remove from skillet.
In the butter, fry the fennel and onion for about 5 m.
Add the curry powder. Add the pastis*.
Add sour cream. Cook into a smooth sauce.
Serve the meat on a hot plate and add the sauce. Decorate with fennel greens.
Serve with fresh rice and a glass of dry white wine like Muscadet.

*Replace with ½ tbs of aniseed or cumin.