Breakfast · Eggs · Fish · Old Recipes

Fish Omelet

Fish Omelet (Old Recipe)


1 cup cooked white fish fillet, (or tuna, mackerel etc. in can)
1 oz. butter
4 fresh eggs
a little bechamel sauce (recipe below)
1 tablespoon cream/milk,
seasoning to taste

1. Break up the cooked fish into very small pieces or shreds. Drain from any liquid.

2. Put it in a stewpan with 1 oz. butter, season with pepper and salt, heap up, and add enough white sauce to moisten the fish. Keep hot and set aside.

3. Break the eggs into a bowl, beat up lightly, add the cream or milk ; season to taste.

4. Melt an ounce of butter in an omelet pan, pour in the eggs, stir over a quick fire until the mixture begins to set, then shake well.

5. Give it the shape of a cushion, put the prepared fish in the middle, fold in the ends. Allow the omelet to take colour, and turn out on a hot dish. Serve at once. Enjoy!

Makes 1 cup of Bechamel Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
¼ teaspoon salt
1 cup milk
pinch of ground pepper

Melt butter, add flour and let it cook and become lumps..Add milk, mix it well until smooth. Season with salt and pepper to taste.

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