Original recipe calls for smoked haddock, I 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.
- 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).
- Carefully remove from the water, and allow to cool.
- Remove the skin and bones and flake the flesh.
- Toss the haddock over a medium high heat with half the butter and 3 tablespoons of the cream.
- 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.
- 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.
- 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.
- When lightly browned and puffed, serve at once.
Yum! I 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.