🐟 Dutch Babies Episode 8: The miso sriracha flaked salmon one 4 eggs 180g milk (6.3ozs) 90g plain flour (3/4 cup) 1/4 tsp salt 40g butter (6 tbsp) 1g fresh coriander (cilantro) 1 garlic clove 100g feta (3.5ozs) 1. Preheat the oven to 230°C. 2. In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. 3. Leave 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. 4. 10 minutes before cooking put your oven safe pan in the oven. 5. Finely chop the coriander, mince the garlic and break up half the feta into a bowl with a pinch of salt. 6. Remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan. 7. Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time. 8. Top your Dutch baby with the flaked salmon and drizzle over the miso sriracha sauce. 9. I like to also top with some whole coriander leaves, black pepper, furikake seasoning & red chilli flakes. Salmon & Sriracha Miso Glaze 2 tbsp soy sauce 1 tbsp honey 1 tbsp rice vinegar 2 tbsp light miso 3 tbsp sriracha 3 tbsp butter (optional) 500g (1.1lbs) salmon filet 1. In a pan mix the soy sauce, honey, rice vinegar, light miso and sriracha. 2. Mix and heat on a medium heat, reducing by half if you want a thicker sauce. 3. Optionally cut the butter into cubes straight from the fridge and add to the sauce. Whisk to emulsify. 4. Place the salmon on baking paper on a tray and season with salt & pepper. Spoon over a generous amount of the glaze. 5. Bake uncovered at 180°C (360°F) for 30 minutes. Less if the filet is thinner. Garnish Coriander Furikake seasoning