Grilled Fish In Lemon Butter Sauce:

Ingredients:

90 ml White Wine; 125 ml – (1/2 cup) Fresh Cream; 20g Butter; 300 gms Boneless Fish Fillets (Basa or Pomfret); Salt to taste; Black Pepper to taste; 20 ml Lemon Juice; 10 gms Chopped Parsley; Oil-olive oil if possible; Flour to dust.

Method:

In a bowl, add the fillets of fish and marinate with salt, pepper, oil and lemon juice and keep aside for 20 minutes. Meanwhile, place wine in a small saucepan; simmer over low to medium heat until reduced by half. Add cream and simmer gently until mixture reaches a sauce-like consistency. Add butter, lemon juice and parsley and stir until butter melts and mixture is smooth. If the sauce is thin, simmer, stirring constantly, until it reaches the desired consistency. If the sauce is too thick and/or separated, add a little water (one teaspoon at a time) and stir or whisk vigorously until sauce is fixed. In a pan, add oil, once smoking, dust the fish fillets in flour, and cook the fish skin side down, after 2-3 minutes, turn the fish around and cook the other side.  Transfer to a plate and pour the lemon butter sauce over the fish. Enjoy with grilled vegetables, mash potatoes or garlic bread.

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Cherry Tiramisu:

Ingredients:

200 gm – Cherries, pitted and halved (you can use tinned as well); 25g Caster Sugar; 2 tbsp. Cherry or Amaretto Liqueur;  White Sponge Cake; 2 tbsp. Chopped Toasted Nuts of your choice.

For The Mascarpone Cream:

2 egg yolks; 30 gms caster sugar; 250g mascarpone cheese; 2 tbsp. cherry or amaretto liqueur.

Method:
Heat the cherries, sugar and 2 tablespoons of the liqueur in a saucepan until the sugar has dissolved and the cherries are slightly softened and their skin starts to burst. Set aside to cool. For the mascarpone cream, whisk the egg yolks and sugar in a bowl until pale. Beat in the mascarpone and 2 tablespoons of the liqueur. Place a layer of sponge cake at the bottom of 4 individual glasses. Spoon over a little of the remaining liqueur, then add a layer of the cooked cherries and their juices. Top with a layer of the mascarpone cream. Repeat the layering until you are nearly at the top of the glass, finishing with the cream. Sprinkle the top with chopped nuts and chill for 2 hours before serving. If using tinned cherries, reduce the volume of sugar using in the recipe.