Ingredients
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250
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75
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3/4
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5
-
-
3
-
-
-
-
-
-
-
-
-
Directions
Smoked Fish Omelet, Original recipe calls for smoked haddock, used smoked cod This is yummy You need to plan a bit in advance as the fish has to be cooked and cooled, No time allowed for that in prep times given Australian tablespoon contains 4 teaspoons , Yum! used some Scottish kippers (herring) and it had a wonderfully rich taste without being too overboard It also puffed up well so the texture was nice and light
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Steps
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1
Done
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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
Done
|
Carefully Remove from the Water, and Allow to Cool. |
|
3
Done
|
Remove the Skin and Bones and Flake the Flesh. |
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4
Done
|
Toss the Haddock Over a Medium High Heat With Half the Butter and 3 Tablespoons of the Cream. |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
|
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. |
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8
Done
|
When Lightly Browned and Puffed, Serve at Once. |
