Smoked Fish Omelet

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 250 g smoked fish fillet or 250 g haddock or 250 g cod
• 75 g butter
• 3/4 cup cream
• 5 large eggs
• salt & freshly ground black pepper
• 3 tablespoons grated parmesan cheese

Recipe

• 1 place the smoked fish in a saucepan, cover with cold water, bring slowly to the boil, then lower the heat and poach for 5 to 10 minutes (depending on thickness of fish fillet).
• 2 carefully remove from the water, and allow to cool.
• 3 remove the skin and bones and flake the flesh.
• 4 toss the haddock over a medium high heat with half the butter and 3 tablespoons of the cream.
• 5 seperate the eggs, beat the yolks and a tablespoon of the cream and season with salt and pepper. whip the whites stiffly and fold into the yolks with the haddock and half the grated cheese.
• 6 melt the remaining butter in a large pan and while still foaming pour in the mixture; stir once or twice over a moderate heat then leave for about 1 minute for the bottom to brown.
• 7 sprinkle with the remaining cheese and cream slip the pan under a moderately hot griller (broiler) or into a hot oven to set the omelet. this will only take a few minutes.
• 8 when lightly browned and puffed, serve at once.