For the second time today, I’m on
fish!
Lunch consisted of cold pasta
with flaked smoked herring, onions and olives, mixed up with soft cream cheese.
Seasoning was minimal - just a pinch of
salt and freshly-ground pepper.
And to complete, a handful of leaf and freshly-picked cherry tomatoes from the plant Hannah's mother gave me last weekend.
Dinner was bargain basement in
terms of cost, but fit for a king of Sparta
in terms of luxury! Hannah recently treated me to two packs of rainbow trout –
four whole, gutted fish for just 50 pence each (Frozen Bargains, Old Swan)!
My uncle, who used to be Director of Torrey
Marine Research Station in Aberdeen,
told me when I was a kid that frozen fish is actually fresher than fresh! So
there!
I topped and tailed one trout and
marinated it in olive oil, with a little garlic, lemon juice, ground cumin and
coriander and a pinch of S+P. Simply grilled on each side, I served it on a
purée of rhubarb (free, from Hannah’s brother’s garden) with new potatoes and
asparagus slathered with butter.
