Four recipes from Olivier Jehannin's kitchen at Les Templiers, Collioure, France

Anchovies from Collioure with Roasted Red Peppers

Serves 4
INGREDIENTS :
16 lightly salted anchovies (large)
2-3 red bell peppers
2 hard-boiled eggs
Olive oil

PREPARATION : Set whole peppers on baking tray and place in oven at medium high heat for twenty minutes. Remove skins, slice into long, wide strips (6-8 for a large pepper) and drizzle with olive oil.

Soak anchovies 15 minutes in water (or "until they are not too salty, but have not lost all their flavor either"). Towel dry gently.

Prepare eggs hard boiled and then chop finely.

Arrange pepper slices and anchovies in "spokes" on a plate and drizzle with olive oil. Place a small mound of chopped egg in the center as a garnish.

Roasted Turbot with Tomato and Garlic

Serves 4
INGREDIENTS :
2 lbs. turbot
6 ripe tomatoes (medium)
1 head of garlic
Pinch of thyme
Pinch of pepper
1 tsb salt
Olive oil

PREPARATION :

Cut tomatoes into triangular chunks. Remove the cloves of garlic from the husk of the head, but leave the husk on each individual clove. Mix the garlic cloves with the tomato chunks. Add salt, pepper and thyme. Dress generously with olive oil and mix well by hand. Place this mix in a casserole dish and lay the whole fish on top.

Preheat oven well. Cook 15 minutes or until tender.

Once cooked, remove the skin of the fish, remove the filets and place them gently over a bed of the tomato and garlic mix on each plate. As an option, prepare an almond or saffron rice to use as a first layer below the tomato and garlic.