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Manitoba Smoked Goldeye with Mediterranean Star Frittatas

Chef Marie Caldwell,
Star Grill

Smoked goldeye
1 smoked goldeye, skin intact

Mediterranean star frittatas
6 eggs
1 smoked goldeye, skinned and deboned, cut into bite-sized pieces
1/4 cup sun-dried tomatoes, diced
1/2 tomato, diced
1/3 cup green onions
6 pitted kalamata olives, diced
1/2 Tbsp minced fresh garlic
1/2 Tbsp lemon zest, finely grated
Salt & pepper, to taste
1 1/2 Tbsp butter, for pan

Green olive with pimento
Lemon zest
Green onion strips
Green onion, minced
Red pepper stars
Red pepper, finely minced

Smoked goldeye
1.  Chill goldeye to serve chilled or at room temperature.

Mediterranean star frittatas
1.  In a bowl, beat eggs together.
2.  In another large bowl, combine deboned goldeye, sun-dried tomato, tomato, green onions, olives, garlic, lemon zest, salt and pepper. Mix in beaten eggs.
3.  Heat large frying pan to high, melt butter. Add egg mixture and cook for 2 minutes. Transfer to a baking pan.
4.  In a 375˚F oven, bake cooked egg mixture for 8-10 minutes, until firm.
5.  Slide frittata off pan. Cut into stars using a 5-inch star cookie cutter.

To serve
1.  Place whole smoked goldeye on plate. Place green olive in eye. Sprinkle with lemon zest.
2.  Fan green onion strips and place diced green onions near fish head. Place star frittatas and red pepper stars on top. Garnish with minced red pepper.

Yield 1 serving

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