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Corsican Fish Omelette

This recipe for Corsican Fish Omelette comes from Seafish - www.seafish.org

Seafish Established 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 UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Corsican Fish Omelette

455g (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

How to make Corsican Fish Omelette

  • Poach the fish portions in a little water for 2 minutes, cut into large cubes and set aside.
  • Heat the oil in a large non-stick pan. Cook the onions and turnip for 2 - 3 minutes. Add the fish.
  • Beat the Worcestershire sauce and seasoning into the egg mixture. Pour into the pan.
  • Cook over a low heat for 5 - 7 minutes, without stirring, but tilting the pan occasionally to ensure all the egg is cooked.
  • When the base is golden, remove from the heat.
  • Garnish with parsley and serve with a crisp salad and French bread.

Serves 4

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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