Corsican Fish Omelette
Serves 4
Points plan 2½ pts per serving (Original points)
Core recipe
455g (1 lb) frozen 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
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
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.
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
