Fish Omelette
2 servings
20 minutes
Fish omelet is a tender and aromatic dish that combines the lightness of the egg mixture with the rich flavor of fish. Its roots can be found in European cuisine, where it is valued for its simplicity and versatility. Fillet of pollock fried in flour to a golden crust retains its juiciness, while the addition of dill adds fresh herbal notes. Beaten eggs with milk create a delicate texture for the omelet, enveloping the fish in softness. This omelet pairs perfectly with lemon slices that enhance the fish's flavor and add a slight tanginess. Fish omelet can be served as a hearty breakfast or light dinner and can be complemented with favorite spices for a unique flavor accent.
1
We dip the pieces of fillet in flour.
- Wheat flour: 20 g
2
Fry on both sides in a pan with added oil. If the pan is non-stick, only a little oil is needed.
- Vegetable oil: to taste
3
Beat the eggs with milk and add finely chopped dill.
- Chicken egg: 4 pieces
- Milk: 100 ml
- Dill: to taste
4
Pour the resulting mixture into the pan where the fish is frying, season with salt to taste, and cover with a lid.
- Pollock fillet: 200 g
- Chicken egg: 4 pieces
- Milk: 100 ml
- Dill: to taste
- Vegetable oil: to taste
5
You can add spices that you like.
6
Cook the omelet on low heat until ready, about 20 minutes.
7
A ready omelet can be served with lemon wedges.
