Cooking time: 1 hour
What you need (4 servings):
1/2 tsp. cornstarch
3-4 tbsp. 33% cream
200g each of white and red fish
1 tsp curry powder
butter for greasing
small bundle of parsley
3 tbsp cream cheese
2 large handfuls of green salad mix
Extra Virgin olive oil
1 large very ripe avocado
Salt, freshly ground black pepper
How to prepare:
Step 1: Dilute the starch with 1 tsp cold water, add 1 tbsp cream, mix thoroughly. Immediately whisk the eggs with the cream, without whipping too hard. Season with salt and pepper to taste.
Step 2: Sprinkle curry powder over the fish, rub it into the flesh with your fingers. Set aside while the omelet cooks.
Step 3: Grease any solid container suitable for a steamer with butter. Pour in as much egg mixture as will make a thin layer. Cook in the steamer at a gentle simmer until the eggs have set, about 10 minutes. Carefully remove the omelet by turning it over onto a piece of cling film. If you have any egg mixture left, whisk it again and repeat the cooking process.
Step 4: Now put the fish into the steamer and cook until it separates into flakes, 5-10 minutes, depending on the thickness of the filets. Chop the fish quite finely.
Step 5: Chop the parsley, mix first with the cheese, then with the fish. Add the remaining cream, a little at a time and whisk the mixture with a fork or hand blender until smooth. The filling should remain thick. Season with salt and pepper.
Step 6. Spread the minced meat over the omelet. Alternatively, mix the cheese with the parsley and arrange the red fish, white fish and cheese in strips on the omelet. Roll up the omelet. With a very sharp knife, cut into 1-2 cm thick slices.
Step 7 Dress the salad mix with olive oil, lime juice, salt and pepper. Peel the avocado, remove the seeds, then randomly slice the flesh and drizzle with lime juice. Plate the salad and arrange the avocado slices and the fish omelet rolls on top. Serve immediately.