We know that eating something fishy for breakfast may seem to be a thing of the past, but our herby omelettes with hake are sure to change your mind.
SERVES 4 // HANDS-ON 30 min
200g hake, cut into chunks
3 tbsp flour
1 cup cream
2 tbsp mirin or rice vinegar
2 tbsp soy sauce
1 tsp salt
1 tsp pepper
1 tbsp brown sugar
1 tbsp butter
1 tsp chopped ginger
1 clove garlic, peeled, crushed
20g mint, chopped
20g coriander, chopped
10 spring onions, thinly sliced
¼ cup mayonnaise
¼ cup double-cream yoghurt
10g chives, chopped
1. Coat fish with flour. Heat oil in a pan. Fry fish until crispy on both sides. Drain on paper towel.
2. Mix eggs, cream, mirin or rice vinegar, soy sauce, salt, pepper and sugar. Whisk until fully combined. (If you use rice vinegar add about a tsp of sugar to get the sweet flavour of mirin.)
3. Heat butter in a pan. Fry ginger and garlic for 2–3 minutes. Add ¼ egg mixture and swirl until pan is covered in a thin layer.
4. When egg starts to set, lift a side with a spatula and let the raw egg run under. Once cooked, remove from heat. Repeat.
5. Mix herbs and spring onions and sprinkle over the omelettes. Roll them up.
6. Mix the mayonnaise, yoghurt and chives. Serve omelettes with the hake and the mayo sauce.