Again, any fish may be used, but this is the way we make this omelet in my cabin up on the headwaters of the Peace River. For two hungry diners, drench 2 cups of flaked, cooked grayling with 2 tablespoons of lemon juice.
Then separate 5 eggs. Beat the yolks. Stir in 1/2 cup rich milk, 1 tablespoon chopped water cress, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Mix in the fish. Fold in the stiffly beaten egg whites.
Melt 2 tablespoons of butter over low heat in a large frypan and sauté 2 tablespoons minced onion until soft. Pour in the egg mixture. Cook over low heat about 10 minutes, until delicately tan on the bottom. Then place in a preheated slow 300° oven for another 10 minutes or until the top is firm. Divide and serve on heated plates.