Nutritionists recommend eating at least one portion of omega-3 rich fish every week, for it lowers the risks of heart diseases. Salmon trout, which is one of the tastiest, comes from Australia.

Before migrating, from the New South Wales and Victorian coastlines to Western Australia, the fish finds a spawning route. On their way, they swim into bays and estuaries feeding on small bait fish such as pilchards and whitebait. The younger variety is called salmon trout, and the taste is similar to that of the whoppers that can be up to 9 kg in weight and 4 ft long.

Take one large fillet of salmon trout - preferably wild, about 500 gms (1lb 2oz). Carefully check the fish for bones, remove any you find and thoroughly scale the skin side with a blunt serrated knife. Rinse, pat dry, brush with olive oil and set aside.

In the meantime prepare a Mousse de Tomatoes from 1 tablespoon chopped red onions, 15 gms of unsalted butter, 3 large tomatoes finely chopped and a teaspoonful of very finely chopped parsley. Fry the onions and tomatoes in butter for 5 minutes, add 100 gms white wine and the parsley, reduce by half and stir in 2 tablespoons of cream and a pinch of white pepper and a teaspoon of paprika. Hungarian rosa paprika is the very best, if you can find it. Paprika from Chile is also sweet and great in taste.

Season the salmon trout fillets with salt and freshly ground white pepper and fry skin-side down in a hot pan. Cook for around 5-8 minutes, depending on the thickness of the fish.

When it's ready, place the fish skin side down onto the tomato Mousse (or if you have a steady hand, remove the skin by turning the fish onto the mousse - skin side up and peeling off the skin very carefully), brush a little of the mousse over the top of the fish and decorate with fresh chervil leaves - failing that use finely sliced 2-inch long strips of spring onion, pea shoots or chopped parsley and add the diced white of an egg.

Serve this delicate tasting fish with asparagus spears fried lightly with butter, or coated with butter and lightly grilled. Don't cook asparagus in boiling water, for that will ruin half the flavors. But of course, unless you choose to turn it into a soup!

Wish to catch your own salmon? June-August is the best time to fish sea trout in Scotland. Full-size run of salmon is in September, October and November there.

I see that fresh rhubarb has reached local supermarkets and luckily, strawberries are plentiful, too. Here is a simple dessert to round off a meal of salmon trout. Take 4 stalks of rhubarb cut into short slices. It has a sharp tart taste and needs a sweetener. Add 1/2 pint of strawberries and 1/2 cup of sugar, 1-heaped teaspoon of plain flour and cook in a saucepan over a medium heat until it thickens - around 5 to 7 minutes. Reduce the heat and allow it to simmer until the rhubarb softens, poke it with a fork to feel the desired softness. Serve in small glass coupes or bowls with a sweetened cream or custard, and top with an Almond Macaroon.

The wine to serve with the fish should match the delicacy of the fish; try a Champy Pouilly Fuisse 2008 from France that has good buttery and floral aromas or a Dues Chardonnay Moll 2009, a very unique wine from Majorca, an island off the coast of Spain. Both can be found in Hong Kong.

(HK Edition 10/30/2010 page4)