Rainbow Trout with Asparagus and Poached Egg

A really nice sexy and healthy meal for you and your girl on a thursday night to eat while your watching top chef saying to yourself that you would totally win. Simple, cheap and surprisingly hearty.

Serves: 2

Ingredients

a nice large, filleted, scaled piece of rainbow trout

a bunch of asparagus

2 large eggs

some lemon

sesame oil if you have it

butter

salt and pepper

Preparation

• boil up your asapragus, ensure the thick end is cleaned and shaved.
• heat up some oil in a skillet and sear your fish skinside down, do not flip, just let it sit and cook, out of 10 on your burner use 7 - the hot oil will make the skin crispy.
• cook it until its almost cooked through the top - I like mine a bit rare still on the top, but if you like it more well done ( nasty ) then cook it a bit more in the oven under the broiler - dont flip it.
• boil some water with 2 tbsp of vinegar in it, keep this aside boiling for your eggs.
• after your asparagus is cooked, toss it with a touch of sesame oil as its very powerful, some salt and pepper, a bit of butter and a squeeze of lemon juice - just a bit.
• place the asparagus on your plate in a nice heap and lay the fish kind of on the side of the bunch.
• with the boiling water for the eggs, to ensure a perfect poached egg, whisk the water very aggressively in a clockwise motion so that it starts to create an aggressive swirling motion, quickly place your eggs in and they will spin with the current and the egg white will wrap around itself and create a perfectly shaped poached egg.
• cook it for like 2 minutes, I like mine runny so it all mixes in with the asparagus...garnish it with a sprinkle of salt and pepper.
• enjoy with a nice glass of steamwistle beer, or a cold sancerre