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:
Ingredients:
Snow Peas
Ocean Trout
Lemon
Cucumber
Extra Virgin Olive Oil
Balsamic Vinegar
Sea Salt
Cracked Pepper
Method:
Part 1:
Drizzle your plate with extra virgin olive oil and balsamic vinegar. Line the side of the dish with cucumber pieces (roughly chopped).
Part 2:
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.
Part 3:
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.
I have one more piece of ocean trout, for tomorrow. What shall I do?