Fish Omelette
A Japanese-style fish omelette: the fish is ground to a paste, bound with egg and cornstarch, fried like a thin omelette, then sliced into strips and served over green salad.
🍳 Cook: 60 min
Ingredients
| 250 g | fish fillet | |
| 2-3 | eggs | |
| 4 tbsp | 60 ml | cooking oil |
| 2 tbsp | 30 ml | dessert wine |
| 2 tbsp | 30 ml | cornstarch |
| — | sugar | |
| — | salt and black pepper | |
| 1-2 | green lettuce |
Instructions
- Separate the egg whites from the yolks.
- Grind the fish fillet into a paste using a meat grinder.
- Mix the fish paste with the cornstarch, yolks, oil and wine, then fold in the egg whites beaten with a little sugar.
- Season to taste with salt and black pepper.
- Pour half of the mixture into an oiled pan and fry like an omelette on both sides.
- Fry the second half of the mixture the same way.
- Let the omelettes cool, then cut them into strips.
- Serve with sliced green lettuce.