Serves: 6 Salmon Mousse Ingredients: 10 oz. fresh Salmon filet 10 oz. heavy cream Salt and cayenne pepper

Methods:

Place chilled Salmon in Robot Coup or Cuisinart add 1 teaspoon of salt. Process Salmon until chopped fine. Slowly add cream turning off and on. Remove mousse and pass through a sieve. Season and chill.

Tomato and Mango Salsa
Ingredients:

1/2 medium onion,chopped fine
1 teaspoon olive oil
1/4 fresh habenero pepper (seeded and chopped fine)
1 small garlic clove minced
2 plum tomato peeled seeded and diced
1 medium firm ripe mango, pitted, and diced
2 tablespoons fresh lime juice
10 large coriander leaves cut into thin strips
salt and pepper to taste

Methods:

mix all together in bowl adjust seasoning and chill

Citrus Butter Sauce
Ingredients:

2 shallots thinly sliced
1 tablespoon unsalted butter
juice of 1 orange
juice of 1 lemon
juice of 1 lime
1/2 lb of unsalted butter
Heavy cream can be used to stabilize

Methods:

Swet sliced shallots in butter until cooked (no colour). Add citrus juice and reduce by half. Remove from heat and add diced butter with whisk until emulsified. Season with salt and cayenne pepper. Sauce should be able to coat the back of a spoon. Add cream to stabilize if necessary.

Ocean Escargot
Ingredients:

18 conch escargot
4 tablespoons of butter
2 cloves garlic
1/4 habenero pepper
4 tablespoons white wine
3 sliced shallots
1/2 cup white wine
chopped parsley
salt and pepper

Methods:

Swet shallots off in butter until cooked (no colour). Add escargot garlic and habenero after 60 seconds of cooking add white wine and reduce cook for about 3 min. at a simmer add chopped parsley season and serve.

Conch Roulade
Ingredients:

6 pieces of conch
salmon mousse
15 spinach leaves depending on size
flour
olive oil
unsalted butter

Methods:

1. Flatten conch out between two pieces of cling film as thin as you can make it without it falling apart.Try to keep it square and without any gaps.
2. Remove the top layer of cling film off the conch leaving it sitting on the bottom layer.
3. Spread the salmon mousse evenly over the conch.Separately, lightly blanch the spinach.Pat the spinach dry and place it also evenly over the mousse.
4. The next step is to roll up the conch like a Swiss roll leaving the cling film wrapped around the outside.Tie up both ends leaving the conch like a very tight sausage.
5. Poach the conch wrapped in the cling film in 80 degree water for 15 min.Afterwards cool it down in an ice bath.
6. Once it has been allowed to cool slice cross sections approx. .5inch thick.
7. Lightly flour the conch and saute in a fry pan until slightly brown.
8. Place conch on salsa garnish with escargot and drizzle butter sauce around