Miso-Sriracha Flaked Salmon Dutch Baby

Ingredients

• 4 eggs
• 180 g milk
• 90 g plain flour
• 0.25 tsp salt (Plus a pinch for the feta mixture and more to season the salmon, as directed.)
• 40 g butter (For the Dutch baby pan.)
• 1 g fresh coriander (Finely chop; extra whole leaves are suggested for topping.)
• 1 garlic (Clove, minced.)
• 100 g feta (Break up half for the herb mixture; scatter the remainder as desired.)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 tbsp light miso
• 3 tbsp sriracha
• 3 tbsp butter (Optional; cut into cold cubes and whisk into the sauce.)
• 500 g salmon fillet
• black pepper (To season the salmon and optional topping.)
• coriander leaves (Whole leaves, for topping; amount unspecified.)
• furikake seasoning (For topping; amount unspecified.)
• red chili flakes (Optional topping; amount unspecified.)
• salt (A pinch for the feta mixture; additional salt to season the salmon, amounts unspecified.)

Steps

1. 1

   Preheat the oven to 230°C. Let the batter stand while the oven heats; the source notes that a mixture closer to room temperature gives the finished Dutch baby a better rise.

2. 2

   In a stick-blender jug, combine the eggs, flour, milk, and 1/4 teaspoon salt. Blend until smooth and aerated.

3. 3

   Ten minutes before cooking the Dutch baby, place an oven-safe pan in the preheated oven.

4. 4

   Finely chop the coriander and mince the garlic. In a bowl, break up half the feta and mix it with the coriander, garlic, and a pinch of salt.

5. 5

   In a separate pan, combine the soy sauce, honey, rice vinegar, light miso, and sriracha.

6. 6

   Heat the glaze mixture over medium heat, stirring to combine. For a thicker sauce, reduce it by half.

7. 7

   If using the optional butter, cut it into cubes straight from the refrigerator, add it to the glaze, and whisk until emulsified.

8. 8

   Place the salmon on baking paper on a tray. Season it with salt and pepper, then spoon a generous amount of the glaze over it.

9. 9

   Bake the salmon uncovered at 180°C (360°F) for 30 minutes, or for less time if the fillet is thinner.

10. 10

    Remove the hot oven-safe pan and add the 40 g butter. Let it bubble and melt completely.

11. 11

    Pour the rested batter into the pan.

12. 12

    Scatter the feta-and-herb mixture over the batter and return the pan to the oven. Bake for 15 minutes without opening the oven during that time.

13. 13

    Top the Dutch baby with flaked salmon and drizzle over the miso-sriracha sauce.

14. 14

    Finish, if desired, with whole coriander leaves, black pepper, furikake seasoning, and red chili flakes. The source also lists coriander and furikake as garnish.

Notes

The source does not state how long to rest the batter, how much glaze to reserve for drizzling, or how much garnish to use. The Dutch baby bake and salmon bake are described separately, without specifying whether to bake them concurrently. Salt, pepper, coriander, and furikake amounts for seasoning/garnish are unspecified.

Nutrition per serving

• main
• savory
• baked
• oven-baked
• high-protein