Ready Time : 30 min
- 1 Lemon Juice
- 1 Finely diced Shallot
- 1 dash Tabasco
- 1 dash Worchester
- 20g Chopped Coriander
- 20g Chopped Chives
- 100ml Avonmore Sour Cream
- 10g Salmon eggs
- 1ea Cucumber
- 100ml Soy Sauce
Heat a non-stick frying pan, with a base is about 20cm in diameter. Add a little oil and a little butter. Once the butter is foaming, add in the prawns. Season and then sauté gently for 2-3 minutes. Remove to a plate and keep warm.
Break the eggs into a bowl and add the water, chives and a little salt and black pepper and lightly beat. Add a little more oil and then a little butter to the pan, swirling it around so that the base and sides get coated.
While the butter is still foaming, pour in half the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets.
When the eggs have almost set, scatter over half the pea and prawns. Cook for another minute or two then tilt the pan away from you slightly and use a palette knife to fold over the omelette. Slide on to a warmed plate. Repeat to make the second omelette.
Serve at once with the rocket salad and some crusty bread.
These healthy super-filling super-tasty peppers make the perfect quick dinner for one, but also work brilliantly if you’re feeding a crowd.
Pre-heat oven to 190°C/375°F. Grease a baking pan and set aside.
Slice the top off a red pepper, removing stem and seeds then rinse and pat dry.
Drain and flake a tin of tuna and mix with 1 tbsp of Dijon mustard.
If you find a tablspoon of Dijon Mustard is a little strong we suggest on mixing the tuna with 1/2 tbsp of Dijon mustard and 1/2 tbsp mayonnaise instead.
Add the mixture to the pepper and bake it on the pan until soft, about 25 minutes.
Heat a large frying pan. Season the flour on a plate. Lightly beat the eggs in a shallow dish with a pinch of salt and put the breadcrumbs in a separate shallow dish. Lightly dust the whiting fillets in the seasoned flour and then dip in the beaten egg, shaking off any excess. Coat in the breadcrumbs.
Add the olive oil and butter to the frying pan and cook the coated whiting fillets for 2-3 minutes on each side until crisp and golden brown. The exact time will depend on the thickness of the fillets.
Meanwhile, mix the mayonnaise with the dill and season to taste. Arrange the crispy whiting on warmed plates with the dill mayonnaise and some garden peas to serve.