Amuse with feta goat cheese

Ingredients:
5th Town Goat cheese Bedda feta cheese cubes
Watermelon cubes
Grape tomatoes
Balsamic vinegar
Toothpicks with frills
Green onions or Basel

Method:
Skewered tomato 1st, cheese 2nd and watermelon last
Drizzle with balsamic vinegar and serve as amuse bush
Shredded Basel or chopped green onion gives the plate some more colour 

Green Goddess dressing
Yield: two cups of dressing

Ingredients:
½ tsp minced garlic (more optional)
2 oz anchovy fillets, minced or 1 tsp anchovy paste optional
2 tbsp minced green onions
1 tbsp fine chopped Italian parsley
1 tbsp chopped watercress
1 tbsp lemon juice
½ tsp dry or 1 tbsp fresh tarragon
1 cup mayonnaise
1 cup sour cream or yoghurt
salt and pepper to taste

This is a  nice strong and lively dressing for salads, deviled egg mixtures and cold poached fish.

Yellow Tomato Gazpacho
Yield: 4 servings

Ingredients:
1 large yellow peppers, seeded and diced
2 lbs mixed yellow tomatoes
1 large cucumber, peeled and seeded and chopped
1 medium mild onion, peeled and chopped
1 slice white bread, crust removed
2-3 cloves garlic, chopped
2 oz Sherry vinegar or rice vinegar
1 tbsp sugar
4 oz Spanish olive oil
Salt and pepper to taste

Method:
Decide how you prefer your soup, smooth or chunky.
in a food processor puree tomatoes and set aside
now puree the cucumbers , onions, garlic, peppers, bread, and add to tomatoes
season with salt and pepper, oil and vinegar, less sugar is needed if you use rice vinegar, it is already sweet and some tomatoes have more acid than others.
If the soup is too thick, add more cucumber. Chill and serve.

An excellent appetizer with grilled Shrimps or cold lobster meat

Fresh pickerel with 2 colour tomato sauces

Ingredients:
1 ½ cups tomatoes, each, yellow and red (fleshy Roma or any cherry tomatoes )
½ only yellow pepper
½ only red pepper
1 medium onion or 2 large shallots, diced,
½ cup fresh basil leaves
1 tbsp fresh marjoram
3 cloves garlic, minced
1 tbsp sugar or a pinch of Stevia
2 oz olive oil
salt and pepper to taste
½ only hot banana pepper, optional

Method:
Take 2 cooking pots, ½ of all ingredients for each sauce.
Sautee onions and peppers in olive oil, add garlic, do not brown, add tomatoes, sugar or Stevia salt and pepper, simmer for about 5 minutes and add fresh herbs, adjust your seasoning, puree if you prefer.

Timing:
cook tomato sauce first. 
Season fish with salt and pepper and lemon juice, fry in oil quickly, do not over cook.

Place one ladle of yellow and red tomato sauce of bottom of plate and hit with your hand from the bottom of the plate to cover the plate with the sauce.

Place fried leeks or a little pesto in the centre and top the fish fillet.

Mashed potatoes, polenta or couscous are a nice addition.