Fish Milt Omelet as in Cegléd

Ceglédi Haltejlepény


  • ¾ pound fish milt
  • Pinch of marjoram Salt
  • 2 tablespoons butter 5 eggs
  • 1 tablespoon minced flat parsley


  1. 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.
  2. 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.
  3. Gently slide the omelet out of the pan and roll it up. Top with parsley and serve.
  4. Cut slices of this roulade for individual portions.