This makes enough for two, with some left over....
Despite the ingredients, this is NOT as "Fishy" as you might think!

1 x 4 Oz Salmon Steak or Salmon Cutlet, washed and patted dry, and diced
quite small.
4 Oz Asparagus Spears, trimmed and blanched till still crisp.
1 small white onion & 1 small white onion. Chopped small.
1 Smallish (2-3 Oz) each, Red and Green Peppers, cut Macedoine (1/4" dice)
1 teaspoon Anchovy Essence.
1 tablespoon Thai Fish Sauce.
4 Medium Hen Eggs, beaten with 4 Oz single Cream AND the Fish Sauce AND
Anchovy Essence.
A full teaspoon of finely crushed (NOT GROUND) Black peppercorns, toasted
until fragrant.

1. Heat a teaspoon of BUTTER, in a Saute pan until sizzling.
2. Drop in the Onions and Peppers and allow to "Sweat" - covered with a
lid on a lowish heat until softened, but without colour.
3. Add the toasted peppercorns and the diced salmon.
4. Stir carefully to allow the Salmon to firm up - be carefull - you
don't want a "mush"
5. Add the asparagus, cut into 1/2" pieces and mix through.
6. A few sprigs of Dill MAY be added at this stage, but NOT a
requirement.
7. Pour over the egg mixture and carefull mix through.
8. Immediately lower the heat and place a lid on top - ideally the heat
should be VERY low.
9. Allow 6 to 8 minutes cooking time. DO NOT STIR IT!
10. Now remove the lid and put the fritatta (Still in the pan) under a
medium to low grill for 3-4 minutes to set the top.
11. When the Fritatta is FIRM to the touch, remove and re-cover with the
pan lid and alow it to cool.
12. Serve straight from the pan and garnish with a green salad, dressed
with "KUHNE SALADFIX" Fat-Free dressing.

NOTE: My mother made this with a grated cheese topping before it went
under the grill and served it hot. I prefer it cold and without cheese.

Coming from a different computer...

Regarding the Nutritional Breakdown - I usually have that to hand on my own
machine.
I use a little program called "DietExpert" for that - just enter the
ingredient and amount for the portion size, and it delivers the goods via a
breakdown to 28 + basic Nutrients and a series of graphs outlining Vits &
Mins, Fats and most importantly the Kj/Carb/Prot/Fat contents at a glance.
When I get back to my own machine, I'll do a breakdown of the two dishes I
posted and send them up.
Hope that helps?

Hope you all don't get sick of me and my Fish recipes! I live in a small
Fishing community.
I LOVE Fish in all it's varieties - from Canned Sardines through Cod in (the
forbidden) Batter and Barbequed Sunfish with Soured Cream & Chives right
through to my Daughter's favourite - Rolled Dried Cuttlefish with Chili and
sugar (OK - I use Splenda instead of the tiny amount of sugar!)
My favourite fishes of all, are wild Brown Trout and Barracuda, and a
delicacy from Scotland called "Arbroath Smokie" - a gutted Haddock, lightly
salted and Hot-Smoked over Peat for a day or so - The meat is ABSOLUTELY the
BERRIES! You just eat it cold as bought - never mind any of the fancy
recipes that just ruin this delicacy!



"Alan" > wrote in message
...
> On Thu, 20 May 2004 07:00:06 +0000 (UTC), "Jake"
> > wrote:
>
> >This makes enough for two, with some left over....
> >Despite the ingredients, this is NOT as "Fishy" as you might think!
> >
> >1 x 4 Oz Salmon Steak or Salmon Cutlet, washed and patted dry, and diced
> >quite small.
> >4 Oz Asparagus Spears, trimmed and blanched till still crisp.
> >1 small white onion & 1 small white onion. Chopped small.
> >1 Smallish (2-3 Oz) each, Red and Green Peppers, cut Macedoine (1/4"
dice)
> >1 teaspoon Anchovy Essence.
> >1 tablespoon Thai Fish Sauce.
> >4 Medium Hen Eggs, beaten with 4 Oz single Cream AND the Fish Sauce AND
> >Anchovy Essence.
> >A full teaspoon of finely crushed (NOT GROUND) Black peppercorns, toasted
> >until fragrant.
> >
> >1. Heat a teaspoon of BUTTER, in a Saute pan until sizzling.
> >2. Drop in the Onions and Peppers and allow to "Sweat" - covered with
a
> >lid on a lowish heat until softened, but without colour.
> >3. Add the toasted peppercorns and the diced salmon.
> >4. Stir carefully to allow the Salmon to firm up - be carefull - you
> >don't want a "mush"
> >5. Add the asparagus, cut into 1/2" pieces and mix through.
> >6. A few sprigs of Dill MAY be added at this stage, but NOT a
> >requirement.
> >7. Pour over the egg mixture and carefull mix through.
> >8. Immediately lower the heat and place a lid on top - ideally the
heat
> >should be VERY low.
> >9. Allow 6 to 8 minutes cooking time. DO NOT STIR IT!
> >10. Now remove the lid and put the fritatta (Still in the pan) under a
> >medium to low grill for 3-4 minutes to set the top.
> >11. When the Fritatta is FIRM to the touch, remove and re-cover with
the
> >pan lid and alow it to cool.
> >12. Serve straight from the pan and garnish with a green salad,
dressed
> >with "KUHNE SALADFIX" Fat-Free dressing.
> >
> >NOTE: My mother made this with a grated cheese topping before it went
> >under the grill and served it hot. I prefer it cold and without cheese.
> >
> >
>
> Hi Jake.
>
> I like the style of your recipes, a little like me. I suspect the
> mackerel and beans may be a bit much for my meter, but this sounds
> great. I like grilled cheese, so I'd prefer it like your mother made it,
> but it sounds good for breakfast tomorrow.
> I don't have "Kuhne whatever" available here. It sounds like a little
> tartare sauce/yogurt/mint mix may go well. I'll let you know. I don't
> have any cream, so it'll be interesting to see what will work as a
> substitute.
>
> Have you ever worked out the carb/fat/protein proportions for your
> recipes? Not a criticism - I haven't either.
>
>
> Cheers, Alan, T2 d&e, Australia.
> Remove weight and carbs to email.
> --
> Everything in Moderation - Except Laughter.

"Kuhne" Products can be found in your local German delicatessens
and German grocery stores. Hope you have them nearby as Kuhne has some
very wonderful offerings including the best Lingonberries around.
Kilty

On Thu, 20 May 2004 15:03:04 +0100, "Donald MacDonald"
> wrote:

>Coming from a different computer...
>
>Regarding the Nutritional Breakdown - I usually have that to hand on my own
>machine.
>I use a little program called "DietExpert" for that - just enter the
>ingredient and amount for the portion size, and it delivers the goods via a
>breakdown to 28 + basic Nutrients and a series of graphs outlining Vits &
>Mins, Fats and most importantly the Kj/Carb/Prot/Fat contents at a glance.
>When I get back to my own machine, I'll do a breakdown of the two dishes I
>posted and send them up.
>Hope that helps?
>
>Hope you all don't get sick of me and my Fish recipes! I live in a small
>Fishing community.
>I LOVE Fish in all it's varieties - from Canned Sardines through Cod in (the
>forbidden) Batter and Barbequed Sunfish with Soured Cream & Chives right
>through to my Daughter's favourite - Rolled Dried Cuttlefish with Chili and
>sugar (OK - I use Splenda instead of the tiny amount of sugar!)
>My favourite fishes of all, are wild Brown Trout and Barracuda, and a
>delicacy from Scotland called "Arbroath Smokie" - a gutted Haddock, lightly
>salted and Hot-Smoked over Peat for a day or so - The meat is ABSOLUTELY the
>BERRIES! You just eat it cold as bought - never mind any of the fancy
>recipes that just ruin this delicacy!
>
>
>
>"Alan" > wrote in message
.. .
>> On Thu, 20 May 2004 07:00:06 +0000 (UTC), "Jake"
>> > wrote:
>>
>> >This makes enough for two, with some left over....
>> >Despite the ingredients, this is NOT as "Fishy" as you might think!
>> >
>> >1 x 4 Oz Salmon Steak or Salmon Cutlet, washed and patted dry, and diced
>> >quite small.
>> >4 Oz Asparagus Spears, trimmed and blanched till still crisp.
>> >1 small white onion & 1 small white onion. Chopped small.
>> >1 Smallish (2-3 Oz) each, Red and Green Peppers, cut Macedoine (1/4"
>dice)
>> >1 teaspoon Anchovy Essence.
>> >1 tablespoon Thai Fish Sauce.
>> >4 Medium Hen Eggs, beaten with 4 Oz single Cream AND the Fish Sauce AND
>> >Anchovy Essence.
>> >A full teaspoon of finely crushed (NOT GROUND) Black peppercorns, toasted
>> >until fragrant.
>> >
>> >1. Heat a teaspoon of BUTTER, in a Saute pan until sizzling.
>> >2. Drop in the Onions and Peppers and allow to "Sweat" - covered with
>a
>> >lid on a lowish heat until softened, but without colour.
>> >3. Add the toasted peppercorns and the diced salmon.
>> >4. Stir carefully to allow the Salmon to firm up - be carefull - you
>> >don't want a "mush"
>> >5. Add the asparagus, cut into 1/2" pieces and mix through.
>> >6. A few sprigs of Dill MAY be added at this stage, but NOT a
>> >requirement.
>> >7. Pour over the egg mixture and carefull mix through.
>> >8. Immediately lower the heat and place a lid on top - ideally the
>heat
>> >should be VERY low.
>> >9. Allow 6 to 8 minutes cooking time. DO NOT STIR IT!
>> >10. Now remove the lid and put the fritatta (Still in the pan) under a
>> >medium to low grill for 3-4 minutes to set the top.
>> >11. When the Fritatta is FIRM to the touch, remove and re-cover with
>the
>> >pan lid and alow it to cool.
>> >12. Serve straight from the pan and garnish with a green salad,
>dressed
>> >with "KUHNE SALADFIX" Fat-Free dressing.
>> >
>> >NOTE: My mother made this with a grated cheese topping before it went
>> >under the grill and served it hot. I prefer it cold and without cheese.
>> >
>> >
>>
>> Hi Jake.
>>
>> I like the style of your recipes, a little like me. I suspect the
>> mackerel and beans may be a bit much for my meter, but this sounds
>> great. I like grilled cheese, so I'd prefer it like your mother made it,
>> but it sounds good for breakfast tomorrow.
>> I don't have "Kuhne whatever" available here. It sounds like a little
>> tartare sauce/yogurt/mint mix may go well. I'll let you know. I don't
>> have any cream, so it'll be interesting to see what will work as a
>> substitute.
>>
>> Have you ever worked out the carb/fat/protein proportions for your
>> recipes? Not a criticism - I haven't either.
>>
>>
>> Cheers, Alan, T2 d&e, Australia.
>> Remove weight and carbs to email.
>> --
>> Everything in Moderation - Except Laughter.
>

Hi - is it Jake or Donald?

Just finished breakfast. Very tasty :-)

I love fish, although the local varieties may differ somewhat from
yours. If you don't mind some variations, I changed a couple of things;
I am the only fish-eater in the house, and I have small meals. So I made
the following small changes to turn it into a 1-egg version, cooked in a
15cm (6") cast-iron skillet:

Change:
Salmon to 1/2,
Eggs to 1,
Asparagus to three spears,
Cream to an educated slurp,
Fish oil to a teaspoon,
Anchovy to 1 strip.

Tasted great, thank you, without any sauce. I suspect my nearest German
Deli is a few hundred - or thousand - Km away:-)

If you like crab, google up my recipe earlier for Chili Crab using
splenda. It's on here and a.s.d. from a few months back.


Cheers, Alan, T2 d&e, Australia.
Remove weight and carbs to email.
--
Everything in Moderation - Except Laughter.

On Fri, 21 May 2004 07:44:02 +1000, Alan
> wrote:

>Just finished breakfast. Very tasty :-)

A follow-up on the BGs effect of my one-egg breakfast version:

21st May, FBG 5.5 (100), 1hr after Salmon/asparagus frittata and
cinnamon coffee 5.9 (106).
22nd May, FBG 5.2 (94),1hr after Salmon/asparagus frittata and cinnamon
coffee 5.7 (103).

Good breakfast for me. Thx.

Cheers, Alan, T2 d&e, Australia.
Remove weight and carbs to email.
--
Everything in Moderation - Except Laughter.