w h a t y o u n e e d
3 pangasius filets with or without skin
3 eggs
2 garlic clove
1/2 charlotte
200 gr brussel sprouts
3 small carrots
butter
olive oil
butter
olive oil
sea salt - garlic powder - orange pepper - bell pepper - fish seasoning - bouillon - dried thyme - dried dill
(i always prefer fresh herbs, didn't have any this time)
1 - stir the eggs with salt, chopped garlic/charlotte, bell pepper, orange pepper, fish seasoning, thyme and dill.
tip: i'm more generous with sea salt than with regular salt.
tip: i'm more generous with sea salt than with regular salt.
2 - pour the stirred eggs into a flat container and let the filets lay in there for a while (ca 30 min).
after that, pour some olive oil into a pan and heat it up around 7 on the stove (mine goes from 1-9), when it's hot enough put in the fish first and cover it with the rest of the eggs, cook one side for ca 10 min.
after that, pour some olive oil into a pan and heat it up around 7 on the stove (mine goes from 1-9), when it's hot enough put in the fish first and cover it with the rest of the eggs, cook one side for ca 10 min.
put 200ml water into a pot and heat it up around 7/8, add 1 tbsp bouillon (i used veggie bouillon), stir.
put in the broussel sprouts and carrots as soon as the water starts to boil - cover it and let it cook for ca 10 mins. i never look after the time though - always checkin here and there, by time you'll see how it should look like. i like my veggies with some consistency when i eat them, so i wouldn't cook them longer than 12 mins.
tip: use hot water out of the faucet, that way it will boil faster on the stove.
tip: not sure if you can still use the eggs? see if they float if you put them into a full glass with water - if they sink you can cook them.
put in the broussel sprouts and carrots as soon as the water starts to boil - cover it and let it cook for ca 10 mins. i never look after the time though - always checkin here and there, by time you'll see how it should look like. i like my veggies with some consistency when i eat them, so i wouldn't cook them longer than 12 mins.
tip: use hot water out of the faucet, that way it will boil faster on the stove.
tip: not sure if you can still use the eggs? see if they float if you put them into a full glass with water - if they sink you can cook them.
3 - when the omelette starts to get firm you might try to turn everything - i have to admit that's none of my skills, good looking dishes. so don't stress when you can't turn it in one part - cook for another 10 min.
take the veggies off the stove nd pour out the water, add 2 tbsp butter and season it with garlic powder - back on the stove for 1 min.
tip: place a plate over the pan and carefully turn everything - use a towel to protect your hands, watch out for hot oil that might be drippin out.
tip: place a plate over the pan and carefully turn everything - use a towel to protect your hands, watch out for hot oil that might be drippin out.
i don't know how many calories it has and i don't care since i'm on low carb dishes - enjoy!
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