Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023

Flounder fillets in camelina crust

Written by Chantal Van Winden


Posted on October 23 2023

Preparation: 20 minutes | Cooking time : 5 minutes | Servings: 4 servings


2 egg yolks

1 C. tbsp (15ml) Dijon mustard

⅔ cup (150ml) camelina oil Signé Caméline

2 tbsp. tbsp (30ml) chopped fresh chives and more for serving

1 C. tablespoon (15ml) camelina seeds Signé Caméline

8 (about 800g) plaice fillets without skin

Camelina oil Signé Caméline , for cooking, sufficient quantity

Salt and freshly ground pepper to taste


  1. Preheat the oven to broil .
  2. In a bowl, whisk the egg yolks and mustard. Salt and pepper the mixture. Drizzle in the oil while continuing to whisk everything until you obtain a mayonnaise. Add the chives and camelina seeds. Adjust the seasoning if necessary.
  3. On an oiled non-stick baking tray, place the plaice fillets, then salt and pepper them. Brush mayonnaise on top of each fillet. Cook the fish in the top of the oven for 4 minutes, or until cooked and browned on top.
  4. Garnish the fillets with a little chopped chives.

Photo credit and recipe: www.ici.radio-canada.ca



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