Friday, 13 November 2009

Fish for dinner

Last night's dinner was a very simple but delicious one. It consisted of asparagus, terakihi and egg. The asparagus was steamed until bright green and still crisp. The terakihi was cooked in a little butter on a low/medium heat and then finished with lemon juice for the last minute or so. Malden sea salt and pepper were applied. The eggs were poached until the white was firm but the yolk still soft.

Asparagus on the plate first, the fish over the asparagus and the egg topped the plate. The lemon/butter in the pan was spooned over the top.

Absolutely delicious