We tend to associate omelettes with France, but they have been around in the UK since the 16th century. The original version of this dish was devised in the 1930′s for the author, who regularly dined at The Savoy London. It’s claimed that he liked this dish so much it was the only thing he ever ordered at the hotel.
Some recipes call for the addition of a hollandaise sauce, but I feel the dish is already rich and luxurious enough without it.
175g un-dyed smoked haddock, skinned
1 onion, halved
2 bay leaves
Salt and pepper
4 tbsp double cream
50g parmesan, grated