CookEat Recipe
Omelette with Whitebait
A folded omelette with small fish fried in butter.
Method
Steps
Step 1
Use three ounces of fresh whole small sprats sold as whitebait. After weighing, cut off their heads and tails; wash the bodies from that same lot and drain them thoroughly on a clean cloth.
Step 2
Crack the eight eggs into a bowl. Add the half gill of milk, half teaspoon of salt and two saltspoons of ground black pepper; beat sharply with a fork for two minutes.
Step 3
Heat the tablespoon of melted butter in a broad frying pan over brisk, controlled heat. Add the drained fish and fry while tossing, using five minutes as a guide; continue until cooked through and the thickest flesh reaches 70 Celsius. Sprinkle the two saltspoons of salt over the fish.
Step 4
Add the beaten eggs. Stir briskly with a fork for about two minutes to form curds, then let the omelette rest for about half a minute. Fold opposite sides towards the centre and let it cook for about one minute more, adjusting the heat and continuing as needed until the centre reaches 74 Celsius and no liquid egg remains. Turn onto a hot dish and serve immediately.
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