Ingredients
4 slices fresh Vogels bread
2 small fillets fresh gurnard
4 eggs
1 tbsp red onion, diced
½ tsp curry powder
1 tbsp fresh coriander
4 fresh basil leaves
8 slices of tomato
Standard flour
Butter
SIDS CRAZY SALT
Directions
Sauté diced onions in butter then add curry, coriander, basil and whisked egg. Set omelette aside on a plate and cut in half.
Sprinkle fillets with SIDS CRAZY SALT then dust with flour. Panfry fillets then place in the centre of the omelettes and fold over. Cut each in half and put between 2 slices of buttered bread with tomato and basil.
