recipe for Corsican Fish Omelette comes from Seafish
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Corsican Fish Omelette
(1 lb) haddock or coley portions
1 x 15ml spoon (1 tablespoon) olive oil
1 small onion, chopped
1 small turnip or swede, peeled and grated
1 x 15ml spoon (1 tablespoons) Worcestershire sauce
salt and black pepper
2 eggs, lightly beaten
1 x 15ml spoon (1 tablespoon) parsley, chopped
to make Corsican Fish Omelette
the fish portions in a little water for 2 minutes,
cut into large cubes and set aside.
the oil in a large non-stick pan. Cook the onions
and turnip for 2 - 3 minutes. Add the fish.
the Worcestershire sauce and seasoning into the egg
mixture. Pour into the pan.
over a low heat for 5 - 7 minutes, without stirring,
but tilting the pan occasionally to ensure all the
egg is cooked.
the base is golden, remove from the heat.
with parsley and serve with a crisp salad and French
with the permission of Seafish - www.seafish.org