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 Kick start your day by rustling up this luxurious omelette. Perfect for breakfast or brunch, and rounded off nicely with a glass of Stinger Ale. Serves 4.
Method:
Pour the milk into a saucepan and add the piece of white fish (skin on) Bring to the simmer and then allow the fish to cool in the milk infusion. Once cool remove the fish skin and return the fish to the milk.
Take a large cast iron skillet (panhandle) or similar and sweat off the red onion and garlic until translucent. Add all the other ingredients to a large mixing bowl and mix well until you have a batterlike consistency.
Increase the heat on the skillet and add the contents of the mixing bowl. When bubbles appear turn the heat right down to low until nearly set. If you prefer a golden crust to your panhandle dish finish under the grill until lightly golden.
Ingredients:
1oz unsalted butter
8oz flaked smoked haddock/cod
1 x cup of milk
4-6 large Dorset duck eggs
1x cup of single cream
1/2 cup of chopped sun dried tomatoes
2oz tinned seaweed or fresh spinach, blanched and chopped
1oz crumbled Dorset Blue
Vinny cheese
1oz crumbled Dorset goat's cheese
2x cloves of finely chopped garlic
1x red onion
Black pepper
Pinch of grated nutmeg
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 8282 |
1989 |
212 |
30 |
14.5 |
3.7 |
3.4 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
John Parkes
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