11.5 kg Angler
200g scallops
200 fish stock
30g butter
200 ml white wine
salt and pepper
1 tsp. Scallop aroma
1 tsp. Saffron aroma
a few saffron stigmas

Prepare the fish and rinse under cold water. Tie together like a roast and season with salt and pepper. Put the fish and the scallops into a buttered oven dish and add the fish stock, the wine and the saffron stigmas. Cook in the oven for 20 minutes at thermostat 7 (210°C). Stir the two aromas into the cooking juice and serve with rice. .

800g fresh salmon
100g smoked salmon
6 eggs
300 ml fresh cream
30g butter
1 dessertspoon
smoked salmon aroma
1 tsp.
Dill aroma salt and pepper fresh dill

Liquidize half the fresh salmon with the fresh cream. Spoon in the beaten eggs, the smoked salmon aroma, the dill aroma, the salt and the pepper. Put in the fridge for 1 hour. Cut the smoked salmon in strips and use to decorate the base of a buttered dish. Pour over half the mixture, put in the remaining salmon filets and add the rest of the mixture. Cover with aluminum foil. Heat in the oven for 40 minutes in a double boiler at thermostat 4 (150°C.). Let cool and remove any excess cooking juice. Serve with mayonnaise or a lemon sauce.

6 large sole fillets approx.
1 kg small potatoes
40g salted butter
2 dessertspoons flour
salt and pepper mustard,
oil and vinegar 1 tsp.
spiny lobster aroma
fresh chives

Boil the potatoes for 15 to 20 minutes. Drain and peel them. Cover the sole with flour and fry in butter over a medium heat for about 2 minutes each side depending on the thickness of the fillets. Add salt and pepper. Make a French dressing using mustard, oil, vinegar, salt and pepper and add the spiny lobster aroma. Mix well. Put the sole fillets on hot plates and surround them with the potatoes. Pour over a little French dressing and sprinkle the potatoes with chopped chives.

4 salmon
trout
100g split hazelnuts
2 dessertspoons oil
4 dessertspoons fresh
cream
3 dessertspoons lemon juice
salt and pepper
1 dessertspoon hazelnut aroma

Heat the hazelnuts in a non-stick frying pan over a medium heat, stirring frequently until lightly browned. Put them aside. Heat some of the oil in a large frying pan and cook the trout over a medium heat for about 5 minutes each side, add salt and pepper, remove from the pan and keep warm. Pour some more oil in the same frying pan, add the cream and the lemon juice. Deglaze for a few minutes, then add the hazelnuts and the hazelnut aroma. Mix together well and add salt and pepper if necessary. Put the trout on very hot plates and cover with the sauce. Serve with boiled potatoes or rice.