Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the smoked trout and remove any skin or bones. (If your smoked trout isn't "ready to eat," you'll need to poach it before you do any of this.) Flake the trout and set aside. | 2. In a small saucepan, heat 1 tablespoon of the butter and the 1/4 cup milk over medium heat. When the milk starts to steam, add the fish, stirring occasionally. When the mixture comes up to a boil, remove the saucepan from the heat, cover and set aside for 20 minutes. | 3. Preheat broiler. Beat the egg whites to stiff peaks and set aside. Beat the heavy cream into the egg yolks and season with pepper. Add the fish/milk mixture and stir together. Fold in the egg whites. | 4. In an omelette pan over medium heat, melt the remaining tablespoon of butter. When the butter is bubbly, pour in the omelette mixture and cook (without stirring or flipping) until underside is golden brown. Remove pan from the heat, sprinkle cheddar over the top of the omelette and place pan under the broiler. Broil until cheese is browned. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
trout fillet	3	ounces	smoked	75.65	0.0	16.83	0.425
butter	2	tablespoons	unsalted divided	203.628	0.017	0.2414	23.0352
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
egg	4		separated	286.0	1.44	25.12	19.02
heavy cream	1	tablespoon		51.0	0.41100000000000003	0.426	5.412000000000001
pepper				-	-	-	-
cheddar cheese	1 1/2	1/2	grated	-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.