Smoked Haddock Omelette
This classic Omelette Arnold Bennett is perfect for a new year's brunch. Smoked Haddock, cheesy sauce and eggs. A delicious start to 2023!
Ingredients
- 400g smoked haddock
- 400ml full fat milk
Sauce
- 25g butter
- 15g plain flour
- 50ml double cream
- 200ml milk from the poaching liquor
- 100g cheddar cheese, grated
Omelette
- 8 eggs beaten
- Salt and pepper
- 25g butter
To serve
- Green Salad with French Dressing
Method
- Poach the haddock in the milk for 3-4 mins, drain and flake.
- To make the sauce, melt the butter until foaming, then add the flour and cook out for a minute. Whisk in the poaching milk, followed by the cream, then season.
- To make the omelette, whisk together the eggs and season. Heat a large non-stick pan, add the butter and when foaming add the egg mix.
- Turn the pan down to a medium heat and use a fork to bring the edges of the eggs in.
- As it starts to firm up, keep cooking without any colour. Spoon over the haddock, roll over onto an oval heat proof dish. Roll into a rugby ball shape, spoon over the sauce, sprinkle with remaining cheese and grill until golden and bubbling.
- Serve with the dressed salad.
Ingredients
- 400g smoked haddock
- 400ml full fat milk
Sauce
- 25g butter
- 15g plain flour
- 50ml double cream
- 200ml milk from the poaching liquor
- 100g cheddar cheese, grated
Omelette
- 8 eggs beaten
- Salt and pepper
- 25g butter
To serve
- Green Salad with French Dressing
Method
- Poach the haddock in the milk for 3-4 mins, drain and flake.
- To make the sauce, melt the butter until foaming, then add the flour and cook out for a minute. Whisk in the poaching milk, followed by the cream, then season.
- To make the omelette, whisk together the eggs and season. Heat a large non-stick pan, add the butter and when foaming add the egg mix.
- Turn the pan down to a medium heat and use a fork to bring the edges of the eggs in.
- As it starts to firm up, keep cooking without any colour. Spoon over the haddock, roll over onto an oval heat proof dish. Roll into a rugby ball shape, spoon over the sauce, sprinkle with remaining cheese and grill until golden and bubbling.
- Serve with the dressed salad.
