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Smoked fish – pan

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 4 gherkins
  • 2 carrots
  • 300 g fish, smoked
  • 4 tbsp germ oil
  • 3 dashes of Tabasco
  • some salt and pepper
  • 2 packs of potatoes (fried potatoes)
  • 6 eggs
  • 6 tbsp cream
  • nutmeg
  • 4 tbsp dill (dill tips)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel and dice the onion. Slice the gherkins. Wash, peel, and slice the carrots. Cut the smoked fish into pieces. Sauté the onion, gherkins, and carrots in 1 tablespoon of oil for about 5 minutes. Season with Tabasco and pepper and keep warm. Fry the potatoes in 3 tablespoons of oil for about 15 minutes until golden brown, turning occasionally. Add the fish and vegetables and fry briefly. Whisk the eggs with cream, nutmeg, and salt and pour over the mixture. Let it set over low heat. Sprinkle with the dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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