Fisherman's omelette

Recipe from: 4/18/2002 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 2
    medium-sized potatoes, peeled and finely grated
  • 250
    ml
    water
  • 250
    ml
    self-raising flour
  • 3
    ml
    salt
  • 4
    extra-large eggs, separated
  • oil for pan-frying
  • FILLING
  • 200
    g
    smoked snoek, flaked
  • 125
    ml
    milk
  • 500
    ml
    prepared white sauce
  • 50
    ml
    grated strong Cheddar cheese
  • 30
    ml
    chopped flat-leaf parsley
 

Method

 

Mix the potatoes, water, self-raising flour and salt.
Beat the egg yolks and stir into the potato mixture.
Beat the egg whites until stiff peaks form and fold into the potato mixture (it will be light and foamy).
Heat the oil in a pan and fry large spoonfuls of the mixture over medium heat until the omelette is cooked and golden brown on both sides.

Filling
Soak the smoked snoek in the milk for a while to remove some of the salt. Drain.
Heat the white sauce and add the fish.
Remove from the heat and stir in the cheese and parsley.
Spoon on top of the omelette, fold over and serve immediately.

 

Read more on: eggs  |  shallow-fry
 

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