SMOKED FISH OMELET

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Smoked Fish Omelet image

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.

Provided by JustJanS

Categories     Breakfast

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 449.1, Fat 36.9, SaturatedFat 21, Cholesterol 380.9, Sodium 989.6, Carbohydrate 2, Sugar 0.6, Protein 27

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