Siikafileet with Scrambled Eggs
recipe

A delicious and quick meal combining mild whitefish fillets with soft scrambled eggs. Perfect for lovers of white fish. Preparation time is about 20 minutes and serves 2.

Ingredients:

- 2 whitefish fillets (e.g., siika)
- 1 tablespoon butter
- Salt to taste
- Black pepper to taste
- 2 garlic cloves, crushed
- Fresh thyme
- 4 eggs
- 4 tablespoons cream
- Pinch of salt
- Pinch of white pepper
- Green salad
- Honeydew melon slices
- Carrot casserole (for serving)
- Plum tomatoes (for serving)

Instructions:

1. Cut the whitefish fillets in half and add a dollop of butter to a pan.
2. Once the butter stops foaming, place the fillets skin-side down in the pan.
3. Season the fillets with salt and black pepper.
4. Add the crushed garlic cloves and fresh thyme to the pan.
5. After a couple of minutes, flip the fillets and reduce the heat. Cook for another minute.
6. Crack the four eggs into a bowl, add cream, a pinch of salt, and white pepper. Mix well.
7. Pour the egg mixture into the hot pan greased with butter.
8. Stir in a figure-eight motion with a spatula to create a fluffy scramble in a few minutes.
9. Serve the whitefish fillets alongside the scrambled eggs, with a green salad and honeydew melon slices. You can also add carrot casserole and plum tomatoes on the side.

Nutritional Information (per serving):

- Calories: 450 kcal
- Protein: 30 g
- Carbohydrates: 5 g
- Fat: 35 g
- Fiber: 2 g

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