Fish Farmer's Breakfast

Name: Fish Farmer's Breakfast
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 untreated lemon; 1 kg waxy potatoes; 4 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 500 g green asparagus; 250 g smoked trout fillets; 6 Eggs (size M); 7-10 Tbsp Pepper; 7-10 Tbsp Lemon corners

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 untreated lemon
1 kg waxy potatoes
4 TABLESPOONS clarified butter
7-10 Tbsp Salt
500 g green asparagus
250 g smoked trout fillets
6 Eggs (size M)
7-10 Tbsp Pepper
7-10 Tbsp Lemon corners

Directions

1
Wash lemon with hot water and rub dry. Finely grate the peel with a rasp. Peel and wash the potatoes and cut them into approx. 1 cm thick strips. Heat lard in a large pan.
2
Fry the potatoes over medium heat for 20-30 minutes, turning. Season with salt. Meanwhile wash the asparagus, cut off the woody ends and slice the asparagus diagonally. Cut fish into strips with a sharp knife.
3
After 10 minutes add the fish and asparagus to the potatoes. Turn carefully with a spatula. Whisk eggs and lemon zest. Season with salt and pepper. Pour egg mixture into the pan shortly before the end of cooking time.
4
Allow to set while stirring. Serve in the pan with lemon wedges.