Recipe

Omelet Cu Brinza Si Ciapa Verde (omelet W/che Recipe

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Ingredients

6 lg Eggs
2/3 c Cream, heavy
2 oz Cheddar , finely grated
1 pn Salt & pepper
Butter
1 pn Dill
6 oz Smoked haddock

Directions

Step #1 Prepare the fish by poaching it lightly (5 mins) & then breaking it up into nice large flakes.
Step #2 Whip the cream & fold in the grated cheese.
Step #3 Add the fish & set aside.
Step #4 (The remaining steps are a basic omelet recipe & can be used with any filling.
Step #5 Crack the eggs, beat them up with the dill, salt & pepper.
Step #6 ) Meanwhile heat a frying pan.
Step #7 Add a knob of butter & let it melt.
Step #8 When it has stopped frothing & is just beginning to go brown.
Step #9 --.
Step #10 --.
Step #11 Slop in half the egg mixture & as soon as possible return to the heat and stir the eggs two or three times; then with a fork draw the edges into the middle & allow the un-solidified egg to run onto the exposed pan.
Step #12 While it is still a mixture of fluffy & runny, add the haddock and cream mixture.
Step #13 Continue to cook this until underside begins to turn golden brown.
Step #14 Fold over & serve on a hot plate with bread and butter as soon as possible.
Step #15 (You can't leave it in the oven for ten mins while you do another!) NOTES: Omelet with cream & smoked fish filling -- In the vein of artery cloggers, this recipe must be one of the highest-cholesterol dishes I've come across in years.
Step #16 It may sound unconventional, but delicious it most certainly is.
Step #17 I came upon it in the Bistro under the Everyman Theatre in Liverpool, circa 1978.
Step #18 The following is my reconstruction of the dish I had there.
Step #19 My guess, is that the smoked haddock could be substituted with any large-flaked smoked white fish, although I haven't yet tried, like cod perhaps.
Step #20 The important point is that it should not have an overpowering flavour.
Step #21 I bought mine in a Scottish specialty shop in Kearny, NJ.
Step #22 Also, you should grate the cheese as finely as possible so that it mixs smoothly with the cream.
Step #23 Now a diatribe on omelet pans.
Step #24 I have always been most successful with a small thin tinned-copper omelet pan (which loses its heat and reheats very quickly), & a heavy cast iron skillet, which maintains an even hot temperature (and doesn't need to be reheated after adding the egg mixture).
Step #25 Aluminum & stainless steel pans tend to cool down too much & then take too long to reheat which results in a dry leathery omelet.
Step #26 (But, there again, you may like 'em like that.
Step #27 ) : Difficulty: easy to moderate.
Step #28 : Time: 15 mins.
Step #29 : Precision: measuring spoils the fun.
Step #30 : Marcus G Hand : AT&T Information Systems, Holmdel, New Jersey : ihnp4!mtunh!mgh : The way to a man's heart-attack is through his stomach.
Step #31 --.
Step #32 --.
Step #33 :.
Enjoy the OMELET CU BRINZA SI CIAPA VERDE (OMELET W/CHE recipe