Chez Toaster feat. Chef Connie

When Tristen suggested we do a fish dinner party at her house, I foolishly volunteered to cook, not knowing that the guests will include a former chef and some very serious foodies. But somehow I didn't poison anybody.

Starters were oysters (you can see we opted for the easy option). Main was mirror dory with a choice of two sauces:

Mirror Dory with Coriander & Coconut Sauce (serves 4)

4 fillets of Mirror Dory about hand-sized
Small bunch of coriander
Thumb of ginger
Half tin of coconut milk

1. Wash the Dory and make sure it has been pin-boned
2. Lay onto a baking tray skin side down (no oil needed if your fillets still have skins on) and salt/pepper
3. Separate your coriander leaves and the stalks - finely chop the stalks and pick leaves
4. Peel and grate the ginger
5. Mix together the coriander and ginger and lay on each fillet
6. Pour coconut milk around fillets
7. Cover with foil and bake at 200C for about 15 mins

Mirror Dory with Dill Sauce (Serves 4)

4 fillets of Mirror Dory
Small bunch of dill
50g butter at room temperature
1 glass white wine - whatever you have sloshing around in the fridge, we used champagne!

1. Prepare the fish as per steps 1 and 2 in recipe above
2. Finely chop the dill
3. Squish the butter and dill together to make a dill butter
4. Dot and spread the dill butter over the fish
5. Pour the white wine around fish
6. Cover with foil and bake at 200C for about 15 mins

Here were the results (accompanied by Duncan's very yummy Mandarin & Chestnut salad, and beautiful rice sculptures by Meghana):

Dessert was a very yummy apricot tart and also orange and blueberry frangipan tart. All washed down with copious amounts of champers and vino. I greedily await the next featured chef at Chez Toaster :)