Smoked Fish Frit­tata with Aioli and Wa­ter­cress

The frit­tata can be trans­ported ei­ther in the pan, or tipped out and wrapped in wax pa­per be­fore serv­ing.

Dish - Everyday Dish - - Recipes -

1 ta­ble­spoon olive oil 20 grams but­ter 1 brown onion, halved and sliced 1 large or 2 small fen­nel bulbs, cored, trimmed and sliced 8 eggs ⅓ cup cream 2 tea­spoons horse­rad­ish 250 grams moist smoked fish 200 grams hot smoked sal­mon ¼ cup grated tasty cheese

To serve

⅔ cup store-bought aioli 1½ cups wa­ter­cress baby zuc­chini flow­ers to gar­nish (op­tional) Pre­heat the oven to 200°C.

Heat the oil and but­ter in a 25cm, deep oven­proof fry­ing pan. Add the onion and fen­nel and sea­son well with salt and pep­per. Cook over a gen­tle heat for 15 min­utes un­til soft­ened but not coloured.

Whisk the eggs, cream and horse­rad­ish to­gether. Pour the egg on to the onion and fen­nel and use a wooden spoon to break up slightly as it first sets.

Break the sal­mon and smoked fish into pieces and dot into the fry­ing pan then top with grated cheese. Cook for 5 min­utes on the stove­top, then trans­fer to the oven for 20 min­utes un­til puffed and golden. Al­low to cool be­fore re­mov­ing from the fry­ing pan.

Serve sprin­kled with a lit­tle ex­tra sea salt and freshly ground black pep­per, topped with zuc­chini flow­ers (if us­ing) and wa­ter­cress and aioli on the side. Serves 6

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