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Celebrating Seafood in the East Neuk of Fife ...

The Pavilion Café's
Smoked Haddock Fillet with Double Cream and Parmesan Cheese


150ml Milk
¼ small onion
Bay leaf
1 Smoked Haddock Fillet
3 eggs
20g Butter
2 tbsp. Double cream
1 tbsp. Parmesan cheese

Smoked Haddock Fillet with Double Cream and Parmesan Cheese

Bring the milk to the boil with an equal amount of water. Add the bay leaf, sliced onion and a pinch of black pepper. Add the haddock and bring to a gentle simmer for 3-4 minutes. Remove the fish from the pan and allow to cool until it can be flaked by hand into large pieces. Whisk the eggs and add the seasoning. Place the butter in a non-stick omelette pan on a medium to high heat. Add eggs pulling them back from the edges of the pan to allow mixture to set through to the heat. When underneath of omelette is set, sprinkle on cooked haddock and drizzle with cream and Parmesan cheese. Remove pan from the heat and place under a hot grill until browned. Serve with salad and new potatoes.



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