Place all the spices and herbs in the mixer together with the olive oil and vinegar and mix it until complete smooth and combined. Place marinade in separate container and hold on with this until the next steps.

將所有香料和香草與橄欖油和醋一起放入攪拌機中，混合至完全光滑並混合在一起。將醃料置於容器中備用。

Wash your hands well. Place your corn flour inside a medium bowl and add salt. Little by little start add warm water and work out the dough with your hands. Once you feel the dough comes together and not breaking a part than its ready. it might happen that you need to adjust with more flour or water, with this kind of dough is more about feeling by hand. once you can roll a bowl inside your hand and it keeps together than you did a great job. Once you achieved around 30-40 g shaped balls press them carefully down and have them at least 1 cm thick. make sure outsides are not cracked. Let the dough rest for 30 min. in the fridge fully covered. 洗乾淨手，將粟米粉放進中形碗中，加鹽，逐少逐少加入溫水，然後用手搓成麵糰。你可能需要加入更多的麵粉或水，當你覺得到麵糰粘在一起而沒有散開就表示已經準備好了。當你可以用手滾出一個球，這證明你已經成功。用手搓出多個約30-40克的小球，小心地將其壓成1 cm的厚度，確保表面沒有破裂。然後，將麵糰完全覆蓋並放進冰箱內靜置30分鐘。

Heat up a large pan and brush it with some oil and make sure its smoking hot. add your arepa dough and colour it from both sides around 2 min each side. The goal is to have a few black spot, but not too many. Place the arepas on a try with racks and back in 180 °C oven for 10 min. 於大鍋中掃上油並加熱至霧煙，放入粟米麵糰，並煎至兩面金黃，每面需時約2分鐘左右。當你發現粟米餅開始有幾個黑點便完成，不要太多。 將粟米餅放在焗盤的架上，然後放回180°C的焗爐中焗10分鐘。

Take out and cool down a little bit. Cut the sides halfway and try to open carefully, but not breaking the arepa. just open it until you have enough to put some filling in later. If needed take some dough out from the inside to make some space for the filling. 從焗爐中取出，並稍為冷卻一下。將粟米餅切成兩半，小心地打開，不要弄破，將餡料釀入粟米餅中。有需要的話，從粟米餅內取出一些麵團，以騰出空間放入餡料。

Clean, prepare, and season fish. 將魚清洗乾淨和調味。

Put everything except fish in the pan, on medium heat cook until potato slices are cooked. 除了魚肉，將所有食材放入鍋中以中火煮至薯仔變軟身。

Put fish on top of potatos and put in 200 degree oven and bake until fish is cooked.  Baste the fish with sauce every 2 minutes.  Add more water if sauce starts getting dry. 將魚舖在薯仔上，再放入焗爐以200度烤至魚熟。每隔2分鐘為魚淋上醬汁。如果醬汁開始變乾，便加入更多水份。

Adjust seasoning and thickness of sauce and serve. 最後調整調味料和醬汁的濃度，然後上碟。

Preheat oven and baking dish at 90 degrees Celsius. 將焗爐及焗盤預熱至攝氏90 度

Beat the 2 eggs, combine with mushroom liquid/water, season with salt and pepper, strain through a fine sieve. 雞蛋打勻，加入羊肚菌水混合，以鹽和辣椒粉調味，並用篩過濾

Wash the crab, cut into serving pieces, remove the gills.   蟹洗乾淨，切小塊，去鰓

Lay crab pieces and morel mushroom into the baking dish and pour the egg mixture on top. 將蟹件及羊肚菌放於焗盤上，淋上蛋液

Put back into oven and steam 8 minutes. 放進焗爐內蒸 8分鐘

Pour over the crab the 2 spoons of yellow wine and sprinkle the shrimp roe on top. 將兩湯匙黃酒淋於蟹肉上，並灑上蝦子

Add crab oil (fry chopped crabs with a little curry powder and let infuse with butter). 最後淋上蟹油（蟹肉以咖喱粉炒香，再加入牛油）即成。