Pan Fried Trout
2 fish small filets with skin on (150 - 200g per person). Cleaned and dried, inside and out.
Season the fish with salt and pepper and dredge in flour and shake off excess. It should look dusted. We're using whole little cleaned fish so we're stuffing them with fresh thyme and parsely.
Heat cast iron pan and add canola oil/peanut oil and a pat of butter. When the foamy bubbling subsides add fish. If it's a half fish, then start meat side down.
Cook until golden crust. Flip over and cook until the same golden colour is acheived. Set aside on a warm plate.
Add juice of a lemon to the pan and 2 T of butter and 1T of capers. Fry and pour over fish.
Broiled Asparagus
Trim the bottoms of the asparagus, about an inch from the bottom or the natural snapping point. Toss in olive oil, course salt and pepper.
Place on a pan on the highest shelf in the oven under the broiler for 5-10 minutes until roasty and tender.
We're warming up the left over rice from the paella from Saturday. No prawns though. They were all eaten :-P
We're having a Carmen Reserva Chardonna 2006 photos coming.
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