This is a lovely moist and rich pie that is very filling. The eggs, butter and cheese take center stage in the flavor almost making one forget that it contains fish, its a great way to introduce new kinds of fish to picky eaters. I found this recipe in a Scottish cookbook under breakfast. It said it was served at the Savoy Hotel in London and called for smoked haddock and Scottish cheddar. I use golden trout when it is in season but any kind of fish seems to taste nice. I would be reluctant to make this for breakfast unless I had leftover poached fish.
- Whole fish any kind, one pound, golden trout is nice
- 1/2 cup butter (one stick)
- 3/4 cup whipping cream
- 4 eggs separated
- 1.5 oz mature sharp cheddar shredded
Take a whole fish. Poach it in water. Start with the fish in cold water (so the skin won’t split) turn the heat on high and bring to a boil. Turn down heat to low simmer and cover with lid and/or parchment paper. Cook 5 to 8 min per pound. Once cooked through remove skin and bones. Flake the fish into large chunks. Set aside.
Melt half of the butter with 1/4 cup cream in a small saucepan. When the mixture is hot but not boiling add the flaked fish. Stir gently, taking care not to break up the fish. Bring slowly up to a boil, siring occasionally. Once it is boiling cover and remove from heat. Set aside to cool for 20 min.
Mix egg yolks with a tablespoon or two of the cream from the fish. Season with pepper then stir into the cooled fish mixture.
In a separate bowl mix the remaining half cup of cream with shredded cheese.
Beat the egg whites until stiff but not dry. Fold the egg whites into the fish mixture.
Heat the remaining butter in an omelet pan until slightly bubbling. At the fish mixture to the hot pan and cook until browned underneath (five minutes?) Pour the cheese cream mixture over the top and slide under your hot broiler for 3-4 minutes. I cant decide if high or low is better but no high be careful not to burn. Serve immediately.
This is actually quite good cold. Although it reheat sin a covered omelet pan over med low heat for 12-15 minutes.