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.

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