Smoked Fish Omelette
[ I n g r e d I e n t s ]
½ onion, chopped
1 bay leaf
½ tsp peppercorns
Grating of nutmeg
400g smoked fish fillets, cooked
8 eggs, plus 4 yolks
50g parmesan, finely grated
30g sliced almonds
[ m e t h o d ]
Infuse the milk and cream with the bay, onion and peppercorns for 20 minutes then strain, warm the smoked fish through the milk so it makes it easier to flake
Then melt the butter and whisk in the flour and then gradually add the milk mixture until smooth and thickened. Flake through the fish and egg yolks then set aside
Melt the remaining butter and whisk up the whole eggs and pour into 4 small pans or 2 large pans and start the cook the eggs stirring with a spatula until mostly set then add the sauce and grate over the cheese and grill under a hot grill.
Roll and serve with sliced toasted almonds and chives.