So today's culinary excursion was an exercise in simplicity. I had a lake trout fillet caught in Lake Huron yesterday. I had asparagus. I cooked some du Puy lentils and seasoned them with butter, salt, pepper and balsamic. I grilled the asparagus. I cut the trout into portions and heated a non stick pan as hot as I could get it. A little olive oil and the fish skin side down. A couple of minutes and I turned down the heat. Flipped the fish to get some colour on the other side then flipped it again, whacked up the heat and nappéed the fish with some butter until it was just done. I served the fish on a bed of lentils with a sprinkling of sea salt and a wedge of lime with the asparagus on the side. Gorgeous!