Easy White Fish Omelette
Easy White Fish Omelette
- Preparation time 20 mins
- Serves 2 people
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If you're after a way to spruce up your next meal including fish, this White Fish Omelette should be on the top of your list. With delicious aromas from bay leaves and peppercorn and a creamy texture of the poached white fish paired with eggs, this spin on the traditional omelette recipe will having you going back for seconds.
Ingredients
- 300ml milk
- 300ml water
- 3 bay leaves
- 1 onion, sliced
- 6 black peppercorns
- 275g white fish fillet
- 6 eggs
- 20g unsalted butter
- 50ml cream
- 2 tablespoon dill chopped
- 2 tablespoon grated parmesan cheese
- 100g Persian feta, crumbled
Method
Poached Fish
- Mix the milk with 300ml of water together, pour it into a large shallow pan and bring to the boil.
- Add the bay leaves, onion slices and peppercorns and bring back to the boil.
- Add the white fish and simmer gently. Poach for about 3-4 minutes, until the fish is cooked.
- Lift the fish out on to a plate and leave until cool, then break into flakes, discarding any skin and bones.
Omelette
- Preheat the grill to high.
- Whisk the eggs together with some seasoning.
- Heat a 23-25cm non-stick frying pan over a medium heat, then add the butter and swirl it around to coat the base and sides of the pan.
- Pour in the eggs and, as they start to set, drag a wooden spoon over the base of the pan, lifting up little folds of egg to allow the uncooked egg to run underneath
- When the omelette is set underneath but still very moist on top, sprinkle over the flaked fish and feta.
- Pour the cream on top, sprinkle with Parmesan cheese and put the omelette under the hot grill until lightly golden brown.
- Slide it on to a warmed plate and serve.
Nutritional Information
- Serving size 702g
- Energy 3360kJ 803kcal
- Protein 66.5g
- Total fat 53.2g
- Saturated fat 29.1g
- Carbs (total) 13.2g
- Carbs (sugar) 13g
- Sodium 1200mg
- Fibre 1.4g
All nutrition values are per serve.