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Ingredients 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
Serves 4 NUTRITIONAL VALUES PER PORTION (APPROX) 206 Kilocalories; 26g Protein; 11g Fat; 2g Carbohydrate; 1g Fibre.
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Method
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. |
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Corsican Fish Omelette
