<strong>INGREDIENTS</strong> 300 ml milk 300 ml water 3 bay leaves 1 onion, sliced 6 black peppercorns 275 g white fish fillet 6 eggs 20 g unsalted butter 50 ml cream 2 tablespoon dill chopped 2 tablespoon grated parmesan cheese 100g Persian feta, crumbled <strong>METHOD</strong> <strong>Poached Fish</strong> <strong>1</strong> Mix the milk with 300 ml of water together, pour it into a large shallow pan and bring to the boil. <strong>2</strong> Add the bay leaves, onion slices and peppercorns and bring back to the boil. <strong>3</strong> Add the white fish and simmer gently. Poach for about 3-4 minutes, until the fish is cooked. <strong>4</strong> Lift the fish out on to a plate and leave until cool, then break into flakes, discarding any skin and bones. <strong>Omelette</strong> <strong>1</strong> Pre-heat the grill to high. <strong>2</strong> Whisk the eggs together with some seasoning. <strong>3</strong> Heat a 23-25cm non-stick frying pan over a medium heat, then add the butter and swirl it around to coat the base and sides of the pan. <strong>4</strong> Pour in the eggs and, as they start to set, drag a wooden spoon over the base of the pan, lifting up little folds of egg to allow the uncooked egg to run underneath <strong>5</strong> When the omelette is set underneath but still very moist on top, sprinkle over the flaked fish and feta. <strong>6</strong> Pour the cream on top, sprinkle with parmesan cheese and put the omelette under the hot grill until lightly golden brown. <strong>7</strong> Slide it on to a warmed plate and serve. <em><strong>The Carousel</strong> </em>thanks <a href="http://www.eggs.org.au" target="_blank">Australian Eggs</a> for this recipe!
