Tasty Lunch variation

Clearly I love my sprats on toast with tomato. Tried out this variation and, can you believe it was even better! First off it was helped that I used our own beef tomato that was so sweet and tender, such a difference compared to the hard flavourless commercial 'vine' tomatoes. So generally follow my previous Tasty Lunch post. But having butterfly filleted the sprats and cleaned the inside of the fillets with a kitchen towel, the next step is to take some very thin cut prosciutto ham and cut into long strips, the length of the slice, about 30mm wide. Layout on a board. Take each fillet with tail end, less fin, placed at the bottom edge of the ham with the rest of the fillet lying on the ham up towards the top. Cut a firm gherkin into long thick strips, about 6mm square and roughly 50mm long. Place a gherkin strip on the fillet end, then, making sure you pick up the end of the ham, roll is tightly up, place with the top end of ham at the bottom to keep it in shape. Now grill with a sprinkle of olive oil for about four minutes until fish flesh turns white and ham begins to crisp, Keep a watch and do not over cook them. Keep warm and set aside

Now time for the toast, lightly grilled, cut off the crust if you prefer and coated with your prepared tomato mixture (skinned tomato, shallot, garlic, olive oil, all lightly blitzed) taking it right to the edges and then place a line of thin raw tomato slices along the toast. Splash of oil put toast and tomato mixture under the grill briefly until the raw tomato just softens, remove, place the sprat rolls onto the toast and enjoy with a green salad.

Just an update

It has been a long time since a posting here. Given up, chastened, diet victim, run out of inspiration? None of the above! I did some butterfly sprats the other day, lightly breadcrumbed just on the skin side then fried off on that one side only until almost cooked. Turned out well it was just the photo seemed inadequate not capturing their appeal. Then yet another variation on chickpeas this time with butternut squash, but hey you have had chickpeas more than enough and the photos were lousy. So still at it.

Just had a lunchtime dinner party with some ideas that might be of interest. No photos so you will have to use your imagination. Starter: filo pastry cases filled with chopped mushroom, spinach, feta cheese and bound with breadcrumbs and egg yolk served with length quarters of avocado in lime juice and stuffed with mashed avocado, hot bell peppers and crème fraiche. Stuffing was too sloppy, shall have to re-think.
Mains: Saffron, onion risotto rice with a medley of pan-fried fish. I had Red Mullet, John Dory, Monkfish and Salmon. Put Red Mullet fillets on at the very last moment so they do not get mushed up. Afterthought, John Dory was a step too far. Served with sautéed marrow, tomato with parsley and strips of fennel, carrot and courgette marinated in line, warmed then tossed in sheep's yoghurt. Pudding: A five layer torte filled with whole raspberries in a raspberry jam and whipped cream.
What do you think?