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  Added: May 10, 2007  •  Visited (1062)  •  Print version Print this recipe (64)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Baked Fish Omelet
(Atsuyaki Tamago)
What You Need:
  • 2 ounces fluke, flounder or gray sole
  • 9 eggs
  • 2 tablespoons sugar
  • ˝ teaspoon salt
  • ˝ teaspoon MSG
  • Vegetable oil

  • How To Cook:
    1. Put the fish through the finest blade of a meat grinder or puree it in an electric blender. Scrape into a large mixing bowl and, with a whisk or a rotary or electric beater, beat in the eggs 1 at a time. Then beat in the sugar, salt and MSG.

    2. Preheat the oven to 300°F .With a pastry brush or paper towel, lightly oil the bottom and sides of a 2-inch-deep flameproof baking dish or 8- inch skillet. Heat the pan over moderate heat until a drop of water flicked across its surface instantly evaporates.

    3. Pour in the egg-and-fish mixture and cook for about 3 minutes, or until the bottom is lightly set. Then place the pan in the center of the oven. Bake for 10 minutes, then turn the heat down to 200°F and bake 1 hour, or until a toothpick inserted into the center comes out dry and clean.

    4. Run a sharp knife around the sides of the omelet and place a flat serving dish upside down over the pan. Grasping pan and plate firmly together, quickly turn them over. Rap the plate on a table and the omelet should slide out easily.

    5. With a sharp knife, trim the ends of the omelet and slice the omelet into 1 inch-wide strips. Cut the strips crosswise into ˝-inch-widepieces and serve at room temperature.

    To Serve: 8 to 10
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Fish » Flounder & Sole
    Dish » Breakfast Dishes

     





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