Description
A recipe from my childhood. At the time, learned it from an aunt who worked in a restaurant at the train station. This fish was in the menu. Uncomplicated, very simple, tasty and healthy dish.
Ingredients
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Pollock
2 piece
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Onion
1 piece
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Chicken egg
4 piece
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Milk
1 cup
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Black pepper
-
Salt
-
Greens
-
Vegetable oil
Cooking
Pollock (in principle, and other fish, but I cooked Pollack), wash, take a brush with a knife or sandpaper, to remove scale, cut the fins, remove the innards and black film. Spinal bone for this omelette I'm not delete - the better it turns out (IMHO) and easier.
Prepared fish cut into pieces
Dip them in flour and fry in a pan in vegetable oil on one side. Oil I add some salt.
The fish spread is not close, leave space for onions.
It lay between Pollock.
In a bowl, whisk eggs with milk, salt, and pepper.
Flip the fish, keep the onions
And fill it with scrambled eggs. We should not seek to fill the omelet pan to the brim, he will not have time to grilled. The height of the omelet raw about half of the fish. Cover and stew. Shortly before readiness can be carefully picked up with a knife or fork pieces of fish that had accumulated on top of the fluid leaking under the bottom.
Before serving, sprinkle with herbs.
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