Anthony Sargeant cooked this omelette a few nights ago for supper using a recipe adapted from Rick Stein’s useful book ‘Sea Food Lovers’ Guide’.
Finished under a very hot grill this is a very simple dish to make. Naturally smoked haddock is poached in milk and then flaked when cool enough to handle removing any skin or bones. The omelette large enough for 4 portions is made with 6 eggs with the mixture forked up into peaks. As it just begins to set underneath the flaked haddock is sprinkled into the omelette. A little double cream is then poured over the top and finely it is topped with a generous layer of finely grated parmesan cheese. The whole pan is then taken off the hob and finished under a very hot pre-heated grill for a few minutes. It is delicious comfort food.