This delicious omelette would also be very good made with smoked salmon or smoked mackerel.
1 × 25cm omelette pan, preferably non-stick
Put the smoked haddock into a small saucepan. Cover with milk and simmer gently until it is cooked enough to separate into flakes (about 10 minutes). Drain. Toss the haddock over a moderate heat with half the butter and
Melt the remaining butter in the omelette pan. Pour the mixture in gently and cook over a medium heat until the base of the omelette is golden. Spoon the remaining cream over the top and sprinkle with the rest of the finely grated Parmesan. Pop under a hot grill for a minute or so until golden and bubbly on top. Slide on to a hot dish, sprinkle with chopped parsley and serve immediately accompanied by a good green salad.
© 2001 Darina Allen. All rights reserved.