Avocado Salad
One large ripe avocado pear
Four rashers of bacon
2 tablespoons mayonnaise
1/2 teaspoon dried dill
1/2 teaspoon lemon juice
Lettuce leaves for garnish
Choosing an avocado is not an easy business and is like the art of finding a good melon. The outside should be unblemished and should give just a little when gently pressed. Fry the bacon until crispy and let it drain on paper towels until cool, then crumble it up. Peel and cut the pear into halves and place on a serving plate, garnished with lettuce. Mix the mayonnaise with the lemon juice and dill, and pour into the cavities left by the stone, sprinkle the bacon pieces liberally over the whole. Serve at once for two people.
Truite Almondine
Two medium sized fresh trout
1/2 cup sliced almonds
1/2 cup (75g) butter
One teaspoon flour
One tablespoon chopped parsley
Rinse and pat the fish dry, sprinkle with flour on both sides. Take a large frying pan and melt half the butter. Place the fish carefully in the pan and fry gently without burning the butter. Turn after three to four minutes. Put the rest of the butter in another small pan and, with equal care, fry the almonds. Fry the fish for another three to four minutes and add the almonds and butter. Transfer the fish to plates, cover in the almonds and butter and sprinkle the chopped parsley over the top. Serve immediately.
Pineapple Surprise
One small pineapple
Six tablespoons vanilla ice-cream, slightly softened
Two egg whites
Two heaped tablespoons sugar
Dash of kirsch (if desired)
Cut the pineapple carefully down the middle vertically including the leaves. With a sharp knife, cut the fruit out leaving two shells, being very careful not to cut the skin of the pineapple. Put these into the freezer to cool, while you cut out the core (the fibrous centre of the fruit). Set the oven to very hot (400½F or 250½C). Dice the fruit, add the kirsch and leave to cool. Whip the egg whites with the sugar until stiff. Take the pineapple shells out and put aluminium foil over the leaves to protect them from the heat. Line the shells with ice-cream, pour on the diced fruit and cover with the egg white mix. Put into the oven for five minutes or until the meringue begins to brown. Serve at once.
