• Eggs
• Mushrooms
• Trout
• Pepper
• Random herbs

Method:

• Cut the trout and mushrooms into segments
• Oil the pan and pour the egg in after swirling them with a knife gently
• Gently fold over the edges of the omelette as it cooks and keep the fluids from spilling out
• Pepper the omelette then fold the whole omelette in half
• Start cooking the trout and mushrooms in the other half of the pan
• Turn the trout and cook further, finally serve the omelette and trout
• Let the mushrooms sizzle for another minute and serve with the rest

Swirl the eggs with a knife – do not beat them when making an omelette.

Chopped the trout and removed the bones.

Kept the mushrooms cooking for longer.

Nice!

Tadaa:

Next time I may try adding a dash of milk and some parmesan to the eggs for extra flavour. Overall it was quite a delicious breakfast

• Trout
• Mushrooms
• Bokchoi!
• Broccoli
• Onion
• Ginger
• Fish Sauce
• Oyster Sauce
• Lime Juice
• Pepper and herbs of your choice

So the above was mostly left-overs we had in the fridge but the trout I picked up from the market this morning.

Method over madness?

• Skin the trout ( technique: slight incision underneath the skin for 3cm, clench the skin and angle the knife at 30 degrees, pull out and slide under the fish with the skin against your cutting board – if the knife is sharp enough you’ll pick up momentum and cut the skin away easily. Forgive me if that was common knowledge )
• Dice the mushrooms, broccoli and onion
• Finely slice the ginger
• Olive oil and lime juice the pan, heat and add the trout
• Throw in the onion and ginger, add oyster and fish sauce,
• Add the bokchoi, mushroom and broccoli
• Keep dashing with fish sauce sauce, add pepper and herbs over the top

Notes:

• My broccoli was a few days old and quite stale, I microwaved it for a minute to soften.
• If you feel you’re close to overcooking the trout then try tucking the vegetables under it and keep the trout off the pan itself.
• Remember to flip the trout at some stage

Photos!?

Veg prep:

Trout prep:

Pan (out of the fire):

Product:

Reflection:

• So this was quite similar to my Salmon dish from yester-week. However, I included the ginger and broccoli this time and dropped the rice and nut components.
• Overall I preferred the way the mushrooms and trout itself turned out – I definitely kept the fish tender by tucking the vegetables under it near the end (see above notes).
• The Little Creatures pale ale went great with it

• Pork medallions
• Roma Tomatoes
• Salad
• Lime juice
• Cashews
• Oregano, Parmesan & Pepper
• Garlic cloves
• Pasta sauce
• Dijon Mustard
• Avocado

Crush the following into a mess.

• Lime juice
• Cashews
• Tomato
• Oregano
• Parmesan

Pour the following into the pan when cooking the pork.

• Lime juice
• Crushed Garlic
• Black pepper
• Oil

Remove all visible fat form the pork, chuck it into the pan.

Cooking the pork for 3 minutes on each side. Add the tomato mince and supplement with pasta sauce.

Cook for a further 5 minutes.

Serve along with salad and avocado and the following dressing:

• Vinegar
• Olive oil
• Pepper
• Lime Juice
• Dijon Mustard

Hazaa, early preparation.

Pork!

After adding the mushrooms… and getting the salad dressing ready!

Product!

• Salmon fillet, skinned
• Bean Sprouts
• Alfafa Sprouts
• Unsalted Cashews, smashed
• Bokchoi!
• Capsicum
• Ginger
• Lime Juice
• Oyster Sauce
• Fish Sauce
• Cracked Pepper
• Rice
• Cucumber

The approach I took:

• Cooked the rice for 20 minutes in a rice cooker
• Oil and lime juice in the pan while it heated
• Skinned the salmon, threw it into the pan
• Let it cook on one side, added the bean sprouts and cashews
• Two spoons of oyster sauce, a fair few splashes of the fish sauce
• Crack the pepper, add the bokchoi, capsicum and alfafa

And the results!

The (je ne sais quoi) presentation:

Delicious – I was quite pleased with how it turned out

I must admit, I didn’t intend to break the salmon up!

Spanish-style ommelette with chorizo and sundried tomato!

Yoghurt and muesli!

Coffee was a bit poor tough