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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:

Snow Peas
Ocean Trout
Extra Virgin Olive Oil
Balsamic Vinegar
Sea Salt
Cracked Pepper

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?