INGREDIENTS

INSTRUCTIONS

Combine fish, chicken and sherry in medium bowl, cover, refrigerate
for about 2 hours. Blend or process undrained fish mix until smooth,
transfer to medium bowl, mix in shallots and dill. Squeeze excess
liquid from carrots, discard liquid. Beat eggs and water with fork
until combined.  Heat wok or large frying pan, lightly oil wok or pan,
pour in a  quarter of the egg mixture to make cook until omelette is
just set.  Tilting from side to side to make sure of a well rounded
omelette.  Remove from wok. Make 3 more omelettes with the remaining
egg mix.  Place omelettes on flat surface, divide fish mix evenly
between  omelettes. Spread each omelette with fish mixture to about 2cm
from  edge. Top fish mixture with (something to make a filling). Roll
up  firmly.  Place wire rack in baking or flameproof dish, add enough
boiling  water to come within 2cm of rack. Place rolls in single layer,
seam,  side down. Cover, steam for about 10 minutes or until rolls are
tender. Slice diagonally into thick pieces, serve with mint coriander
pesto.  Recipe courtesy of Women's Weekly.  Converted by MC_Buster.
Per serving: 237 Calories (kcal); 13g Total Fat; (59% calories from
fat); 17g Protein; 4g Carbohydrate; 561mg Cholesterol; 171mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 1 1/2 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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