!! 141	Raw Salmon in Orange-Ginger Marinade
Combine all of the marinade ingredients in a bowl. Mix well.
Thinly slice the salmon and arrange on a serving plate. Pour the marinade over the fish. Let rest for five minutes before serving.
!! 142	Fried Cauliflower
Break the cauliflower into small florets. Heat the oil and, when hot, deep fry the florets until they are golden brown. Drain. Combine the rest of the ingredients in a bowl. Mix well. Mix in the cauliflower. Let rest for 6 hours before serving.
!! 143	Red Mullet in Olive Oil
Debone the fish or ask your fishmonger to do it for you. Dip the fish in flour and then gently fry in olive oil over medium heat for about 2 minutes per side. Remove the fish from the pan. Add the rest of the ingredients to the frying pan and stir, for 3 minutes. Arrange the red mullet in a shallow dish. Pour the sauce over the fish. Let cool before serving.
!! 144	Cold Stuffed Wine Leaves
If using pickled leaves, wash and drain them. If using fresh leaves, blanch for 1 minute, then rinse and drain.

Heat half of the olive oil in a large frying pan and sautŽ the onions until transparent. Add the rice and mix well with a wooden spoon. Add 60 ml of water and cook, over medium-low heat, for 3-4 minutes. Add some dill, season to taste with salt, mix well and let rest.

Stuff the leaves:
Place a vine leaf, shiny side down, on the cutting board. Snip off the stem. Put 1 tablespoon of stuffing on the leaf and fold.

Line the base of a wide saucepan with any damaged leaves. Arrange the rolls, close together, in layers. Cover the rolls with the rest of the leaves.

In a small bowl dissolve the sugar with 240 ml of water. Add the rest of the dill, some salt, the lemon juice and the rest of the olive oil. Mix well. Pour the sauce over the rolls. Place a heat-proof plate over the rolls. Cover the saucepan and simmer for 1 hour. Serve hot or cold.
!! 145