Dutch Baby
Serves 1
Directions
- 1Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf. Make sure there's enough space above it for your Dutch Baby to expand.
- 2In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.
- 3Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you'll get in the finished product.
- 4Chop the parsley, dill and tarragon.
- 5Grate the parmesan.
- 6Mince the garlic and add it to the bowl.
- 7Add a little bit of black pepper to the herb mixture.
- 8When you're ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely.
- 9Pour your batter mix into the pan.
- 10Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes. Do not open the oven during this time.
- 11Arrange the smoked salmon in the bottom of the Dutch Baby and spoon over the dill crème fraîche.
- 12In a bowl mix the crème fraîche, chopped dill, lemon zest and salt.
- 13Top with more fresh dill, flaky salt, black pepper and lemon zest to your taste.
Ingredients
- 90 g flour
- 180 g milk
- 4 eggs
- 0.25 tsp salt
- 15 g parsley
- 15 g dill
- 15 g tarragon
- 20 g Parmesan
- 1 clove garlic
- 0.25 tsp black pepper
- 80 g butter
- 200 g smoked salmon
- 50 g crème fraîche
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Maldon salt
Equipment
cast iron panblender jugknifegraterbowl
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