Ingredients
- 100 g (3 1/2 oz) smoked haddock or cod fillets
- 60 g (2 oz) butter
- 2 tablespoons cream
- 4 eggs, separated
- 1/4 cup (60 ml/2 fl oz) cream, extra
- 60 g (2 oz) Parmesan or Gruyère cheese, grated
Method
1. Place the haddock in a small frying pan and cover with water. Bring slowly to boil, then turn off the heat. Cover and leave for 10 minutes, then drain. Remove any skin and bones, then flake the flesh and set aside.
2. Wipe out the pan, return to the heat and melt half the butter. Add the cream and the flaked fish. Stir over medium heat for 2-3 minutes. Remove from the heat and allow to cool.
3. Beat the egg yolks and 1 tablespoon of the extra cream in a small bowl. Whisk the egg whites in a clean dry bowl until soft peaks form. Fold in the yolks, haddock mixture and half the grated cheese.
4. Melt the remaining butter in a non-stick frying pan. When hot, add the egg mixture. Cook until golden and set on the bottom. Do not fold.
5. Sprinkle with the remaining cheese and pour the remaining cream over the omelette. Sprinkle with salt and freshly ground black pepper, to taste. Brown quickly under a preheated grill. Slide onto a serving plate, then cut into wedges. Serve with lime wedges and mixed salad.
