Just when the day seems cold and dark…
I decide to cook me up something spectacular as I dream of foodie days gone by, in particular a certain degustation course served up by Tetsuya’s.
However, differing from his genius and going down the path of more ready steady cook and inspired by Masterchef… here is what I did for lunch:
Extra Virgin Olive Oil
Drizzle your plate with extra virgin olive oil and balsamic vinegar. Line the side of the dish with cucumber pieces (roughly chopped).
Marinate the ocean trout with the sea salt and cracked pepper, paying more attention to the skin (as we want a really crispy finish).
Heat up some olive oil in the pan.
In the meantime, add the snow peas to boiling water (for about 3-4 minutes).
Cook the fish (skin side facing down) in the pan.
Dish up the snow peas and place on plate.
Once the skin is crispy, turn the fish over and cook for a further 2-3 minutes. It’s okay for it to be raw in the middle… DO NOT overcook it.
Dish up and serve with a wedge of lemon, and Voila’! You have a fantabulous lunch.