Pollock Baked in Omelette
Tender pieces of pollock under a soft milk omelette with carrot, like the kind served in kindergarten. The fish flakes easily with a fork and the omelette is not dry.
- Time
- 45 min
- Serving
- 189 kcal
- Ingredients
- ≈ $0.94
- Protein
- 20 g
Ingredients
- 1 Pollock filletpack 600 g ≈ $5.50 70 g
- 2 Eggspack 10 pcs ≈ $1.89 1 pcs
- 3 Milk 2.5%pack 930 ml ≈ $0.88 60 ml
- 4 Carrots≈ $1.50 per kg 20 g
- 5 Butterpack 180 g ≈ $1.57 3 g
- 6 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash, peel and grate the carrot4 on the fine side of the grater. Put it in a skillet with 1 teaspoon of oil and 2 tablespoons of water, cover and simmer for 6–7 minutes, until soft.
Thaw the pollock1 fillet, pat dry and run your fingers over it to remove every bone. Cut into 1.5–2 cm pieces.
Preheat the oven to 180 °C. Grease a small baking dish with the remaining oil and add the fish and the cooked carrot4.
Beat the egg with the milk3 and salt until smooth and pour over the fish.
Bake for 20–25 minutes, until the omelette is set with no runny egg. The fish should be white and flake easily with a fork.
Let cool for 5 minutes until warm. For a toddler, break into small pieces with a fork.
Tips
- Why it works
- Stew the carrot beforehand. In 20 minutes in the omelette, grated raw carrot won't soften and will be too hard for your little one.
- Substitutions
- Swap the pollock for hake or cod, 70 g, and check for bones the same way. Swap the milk for water, 60 ml, and the omelette will be firmer.
- Common mistakes
- A puddle is left under the omelette if the fish wasn't dried well. A bone can also be left in a piece: run your fingers over the whole fillet before cutting.
- Storing and reheating
- Best eaten right away. Keeps in the fridge for up to 1 day, reheat until hot and cool to warm.
- Serve with
- Serve with cauliflower or potato purée and a spoonful of stewed carrot.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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