Tuesday 11th

So after a hectic monday, I was finally back in the kitchen today.
Simple yet so satisfying spring omelet for lunch. There's something about omelet's that I really love, I used to find them really dull when I was younger, but now I could scoff on them all day.
 The cardinal Rule (well it's never let me down): Always let your eggs, whatever the kind, finish cooking on the plate.

Spring Omelet for One

2 Medium Eggs
1/4 Red Pepper
2 Spring onions
4 mushrooms
1/2 Celery
Cheese

Whilst whisking up the eggs, with a dash of salt and pepper heat a knob of butter in a frying pan.
Add the onions and celery and heat for a few mins, then add the pepper allow to simmer for a few mins.
Add the mushrooms last and allow to cook for 1min or so.
When all the Veg is nice a cook, but still with a little bite, pour in your eggs.
Push the egg into the centre of the pan allowing the liquid to drain to the edges, repeat until all the liquid had stopped running.
Add cheese, gently cook for 1min.
Fold in half and slide onto a plate.
Enjoy with a couple of pieces of toast!

I learnt something new tonight though,
I filleted my first fish today!
The fish of choice: (a little strange) trout.
I completely messed up one of them, cutting through most of the spine and ended up picking bones for a good 15mins.
I was pretty good with the skinning though, I think it's just a case of following the fish, without sounding cheesey.

Once I had my 3 1/2 fillets, I decided to bake them in a parcel, keeping everything really light and fresh. Serving with a trick I learnt from the sinful Nigella Lawson, Roasted gnocchi.

Fish parcels:
2 sheets of baking paper
2 spring onions
2 sticks of celery
1 small green chilli
1 small red chilli
2 thin slices of fresh ginger
olive oil
salt and pepper

Lay the baking sheet one horizontally and one vertically on a surface.
Onto the baking paper, drizzle a little olive oil. Throw all of the ingredients onto this and give a good mix up with your fingers.
On top of these place the fillets.
wrap the first layer and fold over to secure
Repeat with the next opposite layer.

In a pre-heated oven (175C) toss the Gnocchi in olive oil and cook for 15 mins, add then fish for 10 mins.
The fish is ready when it flakes apart.
Pour a little of the juice onto the gnocchi and serve.