| Melt half the butter
in a large pan and add the milk. Bring it up to simmering point and add
the smoked haddock. Poach gently, it should take 5 to 10 minutes to cook,
depending on the thickness of the fillet. Whilst
this is going on, beat the eggs together, melt the rest of the butter
in a frying pan, and make an omelette in the normal way. Add a little salt if you must,
but remember that the haddock will be quite salty.
Flake the Haddock , discarding any bones and skin.
Add the parmesan and the double cream,
and some of the poaching liquid. stir and bring back to a simmer and pour over the
cooked omelette.
Sprinkle the chopped parsley on
top, together with the ground pepper and serve. |
