Salmon in an omelette
4 servings
30 minutes
Salmon in an omelette is a refined dish of French cuisine that combines the tenderness of sea fish with the airy texture of egg soufflé. The recipe's origins can be found in the exquisite gastronomic traditions of France, where harmony of flavors and simplicity of preparation are valued. Tender salmon fillet infused with aromatic Provençal herbs is baked in a creamy milk-egg mixture, creating a delicate yet rich flavor. The dish stands out for its versatility—it pairs wonderfully with light sides like green beans or cauliflower. It is an ideal choice for a morning breakfast, elegant lunch, or light dinner that highlights the sophistication and simplicity of French culinary traditions.
1
Break eggs into milk, add salt, pepper, herbs (optional), and whisk.
- Milk: 200 ml
- Chicken egg: 2 pieces
- Sea salt: to taste
- Ground black pepper: to taste
- Herbes de Provence: to taste
2
Clean the salmon steaks from the skin and central bone.
- Salmon steak: 4 pieces
3
Cut the steaks in half across.
4
Pour the milk-egg mixture into a heatproof deep bowl.
- Milk: 200 ml
5
Place the steaks there and put them in the refrigerator for 15-20 minutes.
- Salmon steak: 4 pieces
6
Bake in a preheated oven for 10-15 minutes.
7
Serve with any side dish (in my opinion, with green beans or cauliflower).
