Omelet with Smoked Pollock

Breakfasts | Argentinian cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from the book by James Martin, Quick Cooking

Ingredients

Milk - 3 fl oz
Thyme - 3 stalks
Smoked haddock fillet - 3.5 oz
Butter - 0.9 oz
Wheat Flour - 0.5 oz
Chicken Egg - 3 pieces
Ocean salt - to taste
Ground Black Pepper - to taste
Corn Salad - to taste

Step by Step guide

Step 1

Pour the milk into a shallow saucepan, add thyme, and bring to a boil. Reduce the heat, add the haddock, and simmer for 3 minutes. Remove the fish from the milk and keep it warm. Do not discard the milk.

Step 2

In another saucepan, melt 15 g of butter, add the flour, and sauté for 1 minute. Pour in the milk that the haddock was cooked in, whisking well to ensure there are no lumps in the sauce. Add the pieces of fish to the sauce and keep it in a warm place.

Step 3

To make the omelet, whisk the eggs and season with salt and pepper. Melt the remaining butter in a skillet and pour in the beaten eggs. Cook for 1–2 minutes, stirring the egg mixture with a fork. On one half of the omelet, place the fish filling and fold the other half over it. Cook a little longer, first on one side and then carefully flip to the other side. Serve immediately with lettuce leaves.