Two whopping big Rainbow Trout.
Will roast one with soy sauce.turmeric.fresh thyme. Lemon and ginger.
Whitebait fritter with local Gewurztraminer NZ. The whitebait are young native freshwater fish called Inanga that head upstream of rivers this time of the year , in my case the Hutt River near Wellington.
Wow! I can never eat these, unless they are cleaned, packaged and frozen. 
This morning I went out and when I came home Mrs P had made this apple strudel, first having made the filo pastry - I’m looking forward to this later on.
Richard
Steak pie, mash and loads of rich gravy, a good match for the Zin. Enough mash for the rest of the week.
that is on my menu for tomorrow evening
Last night:
Steak and tater slice. Made my own filling but Jus-roll pastry.
Would have used puff but the early ho-ho-hoas had bagged it all.
Birds will enjoy most of the crust. Too much palm oil for my conscience.
Thai fish soup.
Smultring for dessert.
The leavening agent is baking soda, and they are cooked in lard.
No photo I’m afraid but yesterday’s lunch was honeycomb tripe (reticulum), prepared in the French style (tomatoes), rather than the English (onions and white sauce). Very tasty it was too, and it banished bad childhood memories of slimy tripe.
Sea bass roasted with potatoes, tomatoes and peppers, from our Rick Stein cookbook. Waitrose were selling off the fish for £1.20 each at the end of the day yesterday, so we had a slap up dinner at a bargain price.
Very nice bargain.
