Читать книгу The Hidden Hut: Irresistible Recipes from Cornwall’s Best-kept Secret - Simon Stallard - Страница 17

FLUFFIEST SMOKED HADDOCK OMELETTE

This is no ordinary omelette. Light, fluffy and delicately smokey, the yolks added towards the end give it a beautiful self-saucing finish when cut into.

Serves 4

300g skinless, boneless smoked haddock fillet

10 eggs

100ml double cream

8 spring onions, finely chopped

a small bunch of coriander, leaves chopped

1 tbsp olive oil

50g Cheddar cheese, finely grated

sea salt (if needed) and freshly ground black pepper

Put the haddock in a bowl and pour hot water from the kettle over it, then leave it to poach for 2 minutes. Drain and flake the fish into large chunks.

Separate four of the eggs, leaving the yolks in the shells for now. Put the whites in a clean, grease-free bowl and whisk them using an electric hand whisk until firm peaks form.

In a separate large bowl, whisk the remaining six whole eggs with the cream and season with pepper (you probably won’t need much salt, if any, as the haddock is quite salty). Fold the egg whites into the egg and cream mixture, being careful not to knock out too much of the air. Using a spatula, quickly fold in the flaked haddock, spring onions and coriander.

Preheat the grill to high. Heat the oil in a frying pan with a heatproof handle over a medium heat. Pour the egg mix into the pan and use a spatula to move the mix around a bit so that it starts to cook evenly. Pop a lid on and leave to cook for 5 minutes in the pan or until well set on the bottom.

Remove the pan from the heat and gently tip the four egg yolks from their shells onto the top of the omelette. Sprinkle the top with the cheese and put the pan under the grill for 3–4 minutes until the omelette is turning golden on top and is cooked throughout, but the egg yolks are still runny. Serve immediately.