Very fresh fish requires the lightness of touches to allow the seafood to shine through.
So here I have combined it with fruit, which is quite Bermudian and often reminds me of the wonderful 2 years I spent there. In particular one Christmas Day I was out on a friend’s sail boat fishing, it was about 74 F and though I would never call myself a fisherman, I have always enjoyed being on boats of various sizes out at sea. By early afternoon we were moored in St George's Harbour and I was cleaning the snapper reflecting on how lucky I was to be out on these azure blue waters on Christmas Day.

2 Fresh Snapper fillets 150-160 grams each
Snapper bones
1 onion chopped
1 carrot chopped
1 large ripe mango peeled and chopped
2 ripe passion fruit
1 teaspoon caster sugar
100 ml cold water
1 teaspoon coriander
100 ml white wine
30 grams unsalted butter
400 grams new potatoes
1 tbsp olive oil
1/2 red chili, de-seeded & finely diced

1. Put the mango, sugar, 100 ml water, 50 ml wine into a non stick saucepan and heat until simmering.
2. Spoon the passion fruit pulp into the sauce, turn down the heat to low and cook just until the mango is tender enough to puree.
3. Press the sauce through a fine strainer, be careful to keep as much of the sauce as possible, allow to cool.
4. Wash and dice the new potatoes (skin on), then cook in boiling salted water until tender, keep warm in the water.
5. Wash the snapper bones well in cold water then place in a stainless steel saucepan together with the chopped onion, carrot and cover with water.
6. Simmer the fish stock until the vegetables are tender, then strain into a large clean saucepan that has a steamer insert in it & add 50 ml wine.
The fish stock should not be above the steamer insert if it is you need to reduce the stock more.
7. Place both snapper fillets on the steamer insert, season with salt, pepper and cook for 5-6 minutes (make sure the fish stock is almost boiling before you add snapper fillets).
8. Reheat the mango sauce, add the remaining coriander and chili to the sauce. When the sauce is hot whisk in the butter.
Drain the potatoes, crush with a spoon, and add the olive oil & half of the coriander.
9. Using a pastry cutter fill it with potatoes and press down to create a potato “disk” to lay your fish onto, then repeat for the second plate.
10. Gently lay the fish fillets onto the potatoes and spoon the sauce around the base of the plates.

Chef’s Tip
Try to buy a whole fish and have your fishmonger fillet it for you, this way you can look for clear eyes & red gills to indicate it’s freshness.

With St George’s Day only 2 days away I wanted take part in Beck’s and Posh’s English Food is no joke. For more details click this link.

http://wannabetvchef.blog.co.uk/2007/04/09/traditional_bakewell_pudding_serves_8_c_~2061821

After cooking for over 30 years I’m sure you can imagine how many different chocolate mousse recipes I have seen & tried.
But for me this one that I adapted from Marco Pierre White is my favourite. Intensely chocolate not to sweet and that coffee edge rounds it off.

If your feeling adventurous and would like to try making the chocolate wrapping the mousse is served in, here’s how to do it. If you don’t want to make the chocolate wraps then skip straight to the mousse recipe.

Chocolate Wrapping (optional)
150 grams good quality dark (plain) chocolate
150 grams good quality white chocolate

1. First find some flexible clear plastic (acetate) and cut out 8 rectangles 7” x 2”
2. Take one of the rectangles and mark one inch in from one end and score a line so you have a one inch fold in your 7 inch rectangle. Repeat this with the other rectangles.
3. Lay a 2” piece of sellotape at the end with the fold, laying the tape vertically.
4. Place one piece of plastic onto a slightly larger piece of baking paper.
5. Break the dark chocolate into small pieces and place into a bowl. Melt over a pan of hot water (not boiling). Once the chocolate is fully melted remove from heat & cling wrap. Repeat this process in a separate bowl for the white chocolate.
6. Using a palette knife spread some of the dark chocolate onto the plastic strip up to the fold but not over it. Carefully bring the two ends of the strip together at the fold line and tape the fold down with your sellotape.
7. If you have done this right the chocolate is on the inside of the plastic strip, do not stand them on their ends or most of the melted chocolate will run out, instead lay them on their
sides on a clean separate piece of baking paper.
8. Repeat this process to make 4 dark chocolate wraps and then make 4 white chocolate wraps.
9. After they are set we are really to make the mousse

Dark Chocolate Mousse(serves 4)
135 grams (5 ozs) good quality dark (plain) chocolate
4 egg yolk (use large eggs)
80 grams ( 3 ozs) caster sugar
1/3 of a espresso cup of coffee make sure there are no coffee grounds in it 235 ml 1/2 pint of double or whipping cream (whipped into soft peaks)

Method
1. Break chocolate into small pieces and place into a large bowl then melt over a pan of hot water (not boiling). Once the chocolate is fully melted remove from heat & cling wrap bowl to keep chocolate warm.
2. Whisk egg yolks over a pan of hot water using a hand held electric mixer
3. Add sugar after 7 minutes then remove from the hot water & whisk the egg mix for a further 3-4 minutes or until cool (should be very pale in colour).
4. Fold the egg mix into the warm melted chocolate, making sure the chocolate is well mixed in.
5. Next stir in the espresso coffee (this will thin the mix down a little)
6. Finally fold in the whipped cream gently but thoroughly.
7. * If you have made the wraps and they are set stand them up on baking parchment and carefully spoon the mousse into them, but do not quite fill them. (Go to step 10)
8. If you didn’t make the wraps then gently pour the mousse into your ramekins or glasses. You may find that depending on the sizes of your ramekins or glasses you may fill more than 4 so a bonus for the hard working chef!
9. When the mousse is set top with a few fresh raspberries
10. When the mousse is set, carefully unwrap the plastic, and place one white chocolate and one dark chocolate wrap on each dessert plate. Top with fresh raspberries and serve with a raspberry sauce.