Hoki Chunk And Navy Bean Omelette Recipe - Cooking Index
Hoki Chunk And Navy Bean Omelette Recipe - Cooking Index
| 1/2 lb | Navy beans | |
| 1/2 cup | Lone-Star sauce | |
| 1/2 cup | Chopped fresh herbs (e.G. Parsley, chives | |
| 1/2 lb | Butter - or more as needed | |
| 1 lb | Hoki | |
| 8 | Eggs | |
| 4 tablespoons | Cream | |
| 3/8 cup | Red wine | |
| 1 cup | Onion - chopped (medium) | |
| 1 | Garlic clove - crushed |
Soak the beans overnight in cold water, drain and boil in salted water until just cooked -- drain and let cool.
Make 4 omelettes, each with 2 eggs and 1 tablespoon of cream, beat together and cook softly in a little butter until just cooked -- keep flat and keep warm in a low heat oven.
Cut the hoki into 1-inch chunks. Next in a pan, saute the onion and garlic in 8 tablespoons of the butter and add in the hoki and beans. When the fish is almost cooked add the herbs and then place on the omelettes.
Return the pan to the heat, add in Lone-Star sauce and wine and bring to the boil. Place omelettes on plates and pour this over.
This recipe yields 4 servings.
Source:
New Zealand Seafoods
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