Smoked Fish Omelet – a delicious recipe with haddock, butter, cream, eggs, salt, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
516
kcal
Calories
47
g
Fat
3
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 250 250 g haddock or 250 g cod, 75 g butter, 3/4 cup cream, 5 large eggs, and more.
Yes, Smoked Fish Omelet falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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