Tuesday, December 21, 2010

Flip Flip

MOTH bought a huge whole Ocean Trout on the weekend, & with his normal surgical precision style, filleted it out giving me 12 big plump scrumptious cutlets. Wanting to do something a little different with them last night, I gave this recipe from a very old issue of NZ House & Garden a whirl & it was a Winner! 5 Millie & MOTH stars.


250g. dry spaghetti pasta
Olive Oil
2 French shallots, finely diced (not Spring Onions)
2 cloved garlic, minced
5 large eggs
1 cup freshly grated parmesan
salt & freshly ground black pepper to taste
2 cups baby spinach leaves
1/2 cup fresh basil leaves, roughly torn
1 punnet cherry tomatoes, halved
1 medium red capsicum (Bell Pepper) julienned into strips
1 spring onion, finely sliced
2 pieces pf Ocean Trout poached or lightly pan fried, broken into chunky pieces (I'm sure you could substitute Atlantic Salmon for the Trout)
For the dressing:
really good quality olive oil & a splash of balsamic vinegar
  • Cook pasta to directions, refresh under running cold water & set aside.
  • Heat olive oil in large, heavy non-stick frying pan & quickly cook down French shallots & garlic on medium until just soft.
  • Beat eggs lightly in a really large bowl. Add cool spaghetti, shallot & garlic mix & parmesan & mix well. Season to taste.
  • Throw some olive oil in the frying pan & pour in the spaghetti mixture. Cook over a medium heat until the base is crispy golden, about 5-6 minutes.
  • Grab a white serving platter, loosen the frittata around the edges with a spatula, get your MOTH or similar to flip the frittata onto the platter. Cheer when the whole thing comes out intact!
  • Chuck some more olive oil into the frying pan, heat up & carefully slide the frittata back into the pan to cook the other side until it's golden & crispy too. Remove from heat & do the whole sliding the thing back onto the serving platter & cheer again if successful!
  • Combine salad ingredients, whisk the olive oil & balsamic together, drizzle over salad & toss well.
  • Serve the salad piled on top of the frittata & then cut into wedges to serve.
  • Yummo!

Image: NZ H&G



  1. wow- that sounds just amazing! thanks for sharing...
    how unusual-


  2. This sounds terrific!
    I'll give it a try after Christmas
    Thanks Millie...have a great Christmas

  3. Oh Millie that sounds divine..don't know where you find the energy..Thanks for sharing..Kym X

  4. That recipe is coming down the coast with me for New Years Eve...fabulous. And high fives to MOTH for the stephanotis too...I went outside this morning to be greeted by five gardenia flowers so I know exactly what you mean!

  5. That's 5 stars on looks alone- that plate is stunning! I'm going to try it!!


  6. This sounds so awesome! Oh, and thank you so much for using measurements that we backward Americans can understand. I will admit, I have a tough time with conversions from the metric system to ours. I have always wondered why we have to be "different" in that way. I'm definitely going to have to try this recipe!

  7. That sounds and looks incredibly good.


And none will hear the postman's knock
Without a quickening of the heart.
For who can bear to feel himself forgotten?
~W.H. Auden

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