Smoked Fish Omelet Recipe

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Ingredients:

Serving

250 g smoked fish fillet or 250 g haddock or 250 g cod
75 g butter
3/4 cup cream
5 large eggs
salt & freshly ground black pepper
3 tbsp grated parmesan cheese

Directions:

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).
Carefully remove from the water, and allow to cool.
Remove the skin and bones and flake the flesh.
Toss the haddock over a medium high heat with half the butter and 3 tablespoons of the cream.
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.
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.
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.
When lightly browned and puffed, serve at once.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	273.06 Kcal (1143 kJ)
Calories from fat	212.82 Kcal
		% Daily Value*
Total Fat	23.65g	36%
Cholesterol	208.6mg	70%
Sodium	311.59mg	13%
Potassium	225.03mg	5%
Total Carbs	1.73g	1%
Sugars	0.03g	0%
Protein	14.07g	28%
Vitamin C	0.3mg	1%
Vitamin A	0.1mg	4%
Iron	0.9mg	5%
Calcium	96.7mg	10%

Amount Per 100 g
Calories	212.36 Kcal (889 kJ)
Calories from fat	165.51 Kcal
		% Daily Value*
Total Fat	18.39g	36%
Cholesterol	162.23mg	70%
Sodium	242.32mg	13%
Potassium	175.01mg	5%
Total Carbs	1.34g	1%
Sugars	0.02g	0%
Protein	10.94g	28%
Vitamin C	0.2mg	1%
Vitamin A	0.1mg	4%
Iron	0.7mg	5%
Calcium	75.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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