2/20/2011 Kaimata Retreat, Otago Peninsula, New Zealand

our 2nd breakfast was prepared by a different chef - chef Dani de Vinck, took over the food duties.  we're starting to gather, waiting for the fire to warm the place up and coffee to be ready when kyle comes in and asks if anyone wants brill for breakfast. "sure". matt and i weren't about to ask 'what the heck is brill?'. it's a flatfish, like flounder. kyle had caught some earlier.  that's a picture of some freshly caught brill (by someone else).

all the same goodies as yesterday. including orange or grapefruit juices, yoghurt, and those wonderful little croissants.

for our hot meal chef dani did a light bake on the brill. a not quite soft-fried egg and a bit of pesto on the side.

when it got to the table i had to admit i didn't know what to do with it. chef was real sweet, i have to admit. (she might've been thinking 'who are these crazy americans?' in her head). she took my knifie and fork and showed me where to cut into it -just off the center spine, and that i gently fold the skin back to the edge, and then gently scrap the meat off to the almost edge. if you go to far you end up getting the row of little bones that are the frilly fins and those are not good eats. so up and down, then turn the thing over and do it again.  it's very light and flaky. a teeny bit of pesto was all it needed.

i have to say it was quite yummy. i wish i could have this dish every monday for breakfast. ok, maybe not every monday. how about every wednesday instead?

yes, i have issues with food that comes to me with a head on it but i sucked it up and gave it a try. i still have issues with my food having a face on my plate, but i'm getting better.