Cook tongue in 3 cups water, vinegar, 1 teaspoon salt, 1 clove garlic and bay leaf in pressure cooker for about 25-30 minutes (varies according to size).

Remove from liquid and set ox tongue aside. Saute onion in margarine. Add 1 cup water and bring to a boil. Add salt, pepper and sherry. Thicken with mixture of 1 tablespoon flour and 1 tablespoon warm water. Add tongue which has been sliced, and allow simmering for 3 minutes. Serve immediately on warm plates.

Recipe by: Chef Yolande Cools-Lartigue, author of The Art of Caribbean Cooking.

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Clean, wash and prepare fish for marinating. Allow to stand for 2-3 hours. Pour wine and water into a skillet and bring to a boil; reduce heat, add fish and cook for abut 12 minutes.

Drain and set fish on oven-proof serving dish and keep hot. Then sprinkle fish with blue cheese. In the meantime melt butter and combine with crushed garlic over low heat. Pour over fillet and serve immediately very hot.

Recipe by: Chef Yolande Cools-Lartigue, author of The Art of Caribbean Cooking.

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Drain salmon, remove skin and bones. Crush salmon in a big plate, add lemon juice, salt, pepper, mustard and mayonnaise and mix well. Then add chopped sweet pickles and chopped celery. Spread on slices of buttered bread, cover with buttered bread and cut diagonally into two or into tour as liked.

Recipe by: Chef Yolande Cools-Lartigue, author of The Art of Caribbean Cooking.

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