the title of Bermuda's Best Young Chef this week.

*** STUFFED PAN-SMOKED SALMON IN WHITE WINE/CILANTRO SAUCE *** Salmon/Sauce 4 salmon slices (approximately 3 ozs.) 8 ozs. white wine 2 ozs. shallots, sliced 8 ozs. heavy cream 1 bunch cilantro, chopped Salt, pepper and lemon juice to taste Mousse 4 ozs. salmon trimmings 1 egg Juice of 1 lemon 1 tbsp. brandy 2 ozs. heavy cream Salt and white pepper to taste To make mousse, place trimmings, salt, pepper, lemon juice, brandy and egg into a food processor and blend until smooth. Once smooth, push mixture through a sieve, add cream and store for a while in refrigerator. Remove mousse from refrigerator, make an incision in salmon pieces and pipe approximately one ounce of cold mousse into each slice. To make sauce, place shallots and wine into a saucepot and reduce by two thirds. Add heavy cream to pot and reduce sauce until it has reached the proper consistency. Season sauce with salt, pepper and lemon juice and pass through sieve. Finish sauce with chopped cilantro.

To cook salmon, place a few wood shavings into a pan and cover with a wire rack, leaving approximately one inch between rack and shavings. Arrange salmon on the rack and place pan on direct heat until wood starts to burn. Cover pan with foil and finish in a 350-degree oven for approximately 20 minutes.

Arrange salmon on a plate with sauce.

*** GRILLED VEAL IN MORREL SAUCE WITH SUMMER VEGETABLES AND MAXIM POTATOES *** Main Dish 4 veal chops 8 ozs. snow peas, trimmed 12 baby carrots 12 baby white turnips 4 large potatoes Sauce 1 oz. dried morrels, pre-soaked 12 ozs. veal stock 3 ozs. shallots, chopped fine 2 ozs. brandy 4 ozs. heavy cream Salt, pepper and olive oil to taste TO make sauce, saute shallots in a little olive oil, put in mushrooms, then add brandy and flame. While flaming, add veal stock and reduce by half. Finish sauce with heavy cream and cook to proper consistency.

To prepare main dish, season veal with salt and pepper and grill to desired degree. Boil vegetables in salted water and finish by tossing in a little salt, pepper, olive oil and butter. To make Maxim potatoes, shape potatoes into a cylinder, slice very thin and arrange in an overlapping doughnut shape on a greased pan. Season potatoes with salt and pepper and bake in a 350-degree oven until potatoes are golden brown. To serve, arrange vegetables around a plate, potatoes in the centre and veal chops on top of potatoes and vegetables. Finish veal with morrel sauce.

*** PORT WINE STRUDEL WITH GLAZED APPLES AND LIGHT VANILLA SAUCE *** Strudel Dough 8 ozs. flour 1 oz. oil 1 egg 4 ozs. warm water Contined on Page 28 Award-winning recipes Apple Filling 6 pieces of apple, grated 2 ozs. port wine 1 oz. brandy 2 ozs. sugar Glazed Apples 2 apples, cut into six pieces 4 ozs. port wine 2 ozs. sugar Vanilla Sauce 4 egg yolks 2 ozs. sugar 8 ozs. milk 1 tsp. vanilla extract To make strudel, marinate all filling ingredients in a bowl and shape all pastry ingredients by hand into a smooth dough. Once shaped, brush dough with oil and let rest in a warm place for about 30 minutes. Stretch out dough thinly, place apples in a log shape in the centre and roll. While rolling, try to remove as much air as possible and be sure to trim any thick areas around the edges. Finally, brush log with butter and bake in a 350-degree oven for about 30 minutes, glazing with egg wash half-way.

To make glazed apples, shape apples into a barrel shape and poach in wine-sugar mixture until tender. Remove apples from heat and reduce mixture to a caramel. Add apples again and toss in mix.

To make vanilla sauce, heat milk and vanilla to a boil and add to egg yolks and sugar that have been whisked together. Cook mixture over moderate heat until a sauce has formed. Remove sauce from heat and place over a steam bath.

Whisk sauce until light and foamy. Place strudel on platter with glazed apple slices and vanilla sauce.