Scrambled eggs with smoked fish.

6 large eggs
200 g haddock, cod or catfish smoked
450ml milk
80 g butter
3 tbsp. l. flour
50 g coarsely grated parmesan
4-5 sprigs of parsley
salt and freshly ground white pepper

Recipe Omelette with smoked fish:

Preheat oven to 200 ° C in a “grill” mode by setting the lattice in the upper third. Very finely chop the parsley.

Put the fish in a saucepan, cover with cold milk, put on a small fire, bring to a boil and cook for 5 minutes. Then remove the fish on a plate, disassembled into flakes.

Pour the milk into another bowl in a saucepan melt half of the butter. When it zapenitsya, add the flour and fry until golden brown, pour the milk, stir to avoid lumps and cook until thickened, about 5 min., Stirring all the time.

Remove the sauce from heat, add the fish and parsley, season with salt and pepper.

Beat the eggs with salt and pepper until smooth. In a frying pan with a diameter of 26-28 cm heatproof handle melt the remaining butter, pour in the eggs. On medium heat, fry lightly parched moving pieces until egg is not caught. Top must remain moist.

Remove from heat, spread over the surface of the omelet with fish sauce and parsley, sprinkle with grated cheese and place in oven to melt the cheese. Serve immediately.


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