Ingredients: 2 oz fresh Flounder or Gray Sole 9 eggs 2 tbsp sugar 1/2 tsp MSG 1/2 tsp salt Vegetable oil

Serves/Makes: 8-10

How to cook Baked Flounder Omelet:

• Place the fish in salt water and let it soak for 10 minutes.
• Rinse well under cold running water, drain it well.
• Put the fish through the finest blade of a meat grinder or puree it in an electric blender. Scrape into a large mixing bowl and, with a whisk or a rotary or electric beater, beat in the eggs 1 at a time. Then beat in the sugar, salt and MSG.
• Preheat the oven to 300°F.
• Lightly oil the bottom and sides of an 8-inch baking skillet with a pastry brush or paper towel.
• Heat the pan over moderate heat until a drop of water flicked across its surface instantly evaporates.
• Pour in the egg-and-fish mixture and cook for about 3 minutes, or until the bottom is lightly set. Then place the pan in the center of the oven.
• Bake for 10 minutes, then turn the heat down to 200° and bake 1 hour, or until a toothpick inserted into the center comes out dry and clean.
• Run a sharp knife around the sides of the omelet and place a flat serving dish upside down over the pan. Grasping pan and plate firmly together, quickly turn them over. Rap the plate on a table and the omelet should slide out easily.
• With a sharp knife, trim the ends of the omelet and slice the omelet into 1 inch-wide strips. Cut the strips crosswise into 1/2-inch-widepieces and serve at room temperature.

Notes: