GETTING MY OATS: NOT A PRETTY PICTURE

I read the other day that the perfect food for those of us in training for a marathon was porridge and oats in general.

Perfect then, that I was watching Gary Rhodes on the box the other day and he prepared a dish of salmon fillets with an oat crust.

So, yet another visit to Steve Hatt for a couple of beautiful cross fillets. Then to James Elliott for a few rashers of thick cut smoked bacon that I thought may make a nice accompaniment in that way that thick cut bacon goes with er, anything really.

I dipped the salmon fillets in egg, coated on one side in oats and then left for 30 mins in the fridge. Then, pan fried for 6 or so minutes oat side down until it was crispy and flashed on the other side so the whole fillet was cooked to medium.

Served with a baked sweet potato topped with creme fraiche mixed with spring onions and chive and some of that bacon.

The pictures are not much cop and the plate looks like I dropped it on the floor. But, damn it was tasty

Another Gary Rhodes' winner