Elisabeth Ayrton

Haddock Omelette

Preparation info

  • For

    2

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

From a Scottish nineteenth-century manuscript in the Macadam collection, Edinburgh.

Ingredients

  • 1 fillet smoked haddock
  • 2 oz. (60 g.) Cheddar or Cheshire cheese

Method

Cook and skin the fillet of haddock and flake. Grate the cheese, mix with the well-beaten eggs and haddock, add pepper, but very little, salt, if any (the fish and cheese are already salty).

Mix well and cook as in the basic omelette recipe.