INGREDIENTS
300 ml milk
300 ml water
3 bay leaves
1 onion, sliced
6 black peppercorns
275 g white fish fillet
6 eggs
20 g unsalted butter
50 ml cream
2 tablespoon dill chopped
2 tablespoon grated parmesan cheese
100g Persian feta, crumbled
METHOD
Poached Fish
1 Mix the milk with 300 ml of water together, pour it into a large shallow pan and bring to the boil.
2 Add the bay leaves, onion slices and peppercorns and bring back to the boil.
3 Add the white fish and simmer gently. Poach for about 3-4 minutes, until the fish is cooked.
4 Lift the fish out on to a plate and leave until cool, then break into flakes, discarding any skin and bones.
Omelette
1 Pre-heat the grill to high.
2 Whisk the eggs together with some seasoning.
3 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.
4 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
5 When the omelette is set underneath but still very moist on top, sprinkle over the flaked fish and feta.
6 Pour the cream on top, sprinkle with parmesan cheese and put the omelette under the hot grill until lightly golden brown.
7 Slide it on to a warmed plate and serve.
The Carousel thanks Australian Eggs for this recipe!
