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. ---------------------------------------------------------------------------
Nutrition
Ingredients
