INGREDIENTS
1/4 smoked cod fillet – cooked in milk until softened and meat broken apart
50ml cream2 eggs
Chopped parsley
Chopped chives
Salt & pepper
METHOD
1 Whisk eggs with cream and add parsley, chives and seasoning.
2 Heat omelette pan on stove with a small amount of olive oil.
3 Add egg mix to pan, once the egg starts to set add cod pieces.
4 Put pan in oven and cook for 6 minutes at 230°c or until set.
5 Serve with baby herbs as garnish.
Beer match: St Sylvestre Trois Monts – Brewed by infusion with strong and hearty Flemish hops, Trois Monts finds the perfect balance between malt aroma, fruity flavours and bitterness. A great beer to start your meal with and the perfect complement to your seafood entree, this brew has a generous head, both dense and long-lasting.
Recipes courtesy of Gonzalo Burgos, resident Beer Sommelier, Gallagher Hotels.