Smoked Fish Omelette. Pour your milk into a sauce pan. Warm under the salamander or grill.
To each omelette pan add 1. Put the fish in a snug-fitting pan so the milk covers it. Pass through a chinois into a measuring jug.
Whilst staying at the Savoy Hotel in London during the 1920s the chefs perfected an omelette incorporating smoked haddock Parmesan cheese and cream which pleased the author so much he insisted on it being prepared wherever he travelled.
To assemble cook the omelette. Stir in 3tbsp crème fraîche and a. Add the creme fraiche and bay leaf and then bring the milk up to the boil. 12 medium free-range eggs.
