Fish Milt Omelet as in Cegléd

Name: Fish Milt Omelet as in Cegléd (Ceglédi Haltejlepény)
Cuisine: Hungary
Ingredients: Pinch of marjoram Salt; ¾ pound fish milt; 2 tablespoons butter 5 eggs; Pinch of marjoram Salt; 1 tablespoon minced flat parsley; 2 tablespoons butter 5 eggs

Ceglédi Haltejlepény

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

¾ pound fish milt
Pinch of marjoram Salt
2 tablespoons

Europe
Hungary
Dinner
Pescatarian
Gluten-free
Eastern Europe

Method

Gently scrape off the fish milt and cook it, together with the marjoram and a spinkling of salt, in hot butter for 5 or 6 minutes.
At this point beat eggs well and pour them on top of the fish milt. Cook the eggs very slowly for a few minutes, almost like making an egg pancake. The top should remain moist.
Gently slide the omelet out of the pan and ro