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Wednesday, 13 May 2015

White Fish Omelette

EA FishOmelette 12306

Now how about a nice tasting white fish omelette for lunch? Surely a healthy, nutritious and great tasting lunch idea?
Here's how it's done:

Serves Two
(Preparation Time About 20 minutes)
300ml milk
300ml water
3 bay leaves
1 onion, sliced
6 black peppercorns
275g white fish fillet
6 eggs
20g unsalted butter
50ml cream
2 tablespoon dill chopped
2 tablespoon grated parmesan cheese
100g Persian feta, crumbled


Poached Fish:
1. Mix the milk with 300ml of water together, pour it into a large shallow pan and bring to the boil.
2. Add the bay leaves, onion slices and peppercorns and bring back to the boil.
3. Add the white fish and simmer gently. Poach for about 3-4 minutes, until the fish is cooked.
4. Lift the fish out on to a plate and leave until cool, then break into flakes, discarding any skin and bones.

1. Pre-heat the grill to high.
2. Whisk the eggs together with some seasoning.
3. Heat a 23-25cm non-stick frying pan over a medium heat, then add the butter and swirl it around to coat the base and sides of the pan.
4. Pour in the eggs and, as they start to set, drag a wooden spoon over the base of the pan, lifting up little folds of egg to allow the uncooked egg to run underneath.
5. When the omelette is set underneath but still very moist on top, sprinkle over the flaked fish and feta.
6. Pour the cream on top, sprinkle with parmesan cheese and put the omelette under the hot grill until lightly golden brown.
7. Slide it on to a warmed plate and serve.

Now sit down and relax ... enjoy your lunch.

Original recipe idea here

All the best Jan


Anonymous said...

For some reason I would not have thought of a fish omelette, this looks a very good recipe idea.


Lowcarb team member said...

Many thanks for your comment Annie.

I think for many fish is possibly the last ingredient they would think of to put with an omelette ... by why not?

All the best Jan

The Happy Whisk said...


Lowcarb team member said...

Many thanks for your comment 'Whisk'

Should you try the recipe - hope you enjoy it.

All the best Jan