This oddly named, smoked haddock omelette was named after a famous writer who stayed at the Savoy Hotel
Prep time: 5 mins
Cooking time: 30 mins
Total time: 35 mins
Skill level: Bit of effort
- 400g (14oz) undyed smoked haddock
- 450ml (¾ pint) milk
- 2 tbsp extra virgin olive oil
- 8 medium eggs
- Salt and ground black pepper
- 3 level tbsp chives,finely chopped
- 2 rounded tbsp crème fraîche
- Put the haddock in a medium pan and cover with the milk. Bring milk to the boil, reduce heat and simmer fish for 6-8 mins, until cooked. Drain and allow to cool slightly. Flake the fish, removing any skin and bones.
- Heat half the oil in a medium frying pan (about 20cm/8in in diameter). Beat half the eggs together lightly with a fork, add a little salt and plenty of freshly ground black pepper, then pour into the hot pan.
- Start to bring the outside edge of the omelette into the middle of the pan a little at a time, until the omelette is no longer so runny. The middle of the omelette will now have become thicker.
- Sprinkle half the flaked fish and 1 tbsp of the chives over the omelette. If you like your omelette well cooked, you can heat a grill to a hot setting and grill the omelette for 1 min.
- Ease omelette on to a warm plate, spoon half the crème fraîche over and garnish with more chives. Serve immediately.
- Repeat this with the remaining ingredients to make the second omelette.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.