Mini smoked haddock omelettes
Creamy haddock omelettes that will feed a bunch at brunch
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 20 mins
- Mix the milk with 600ml water, the bay leaves, onion and peppercorns in a large shallow pan and bring to the boil. Add the smoked haddock, lower the heat so the liquid is just gently simmering, and poach for about 4-5 mins, or until the fish is just cooked and flakes. Lift the fish out and onto a plate, and when cool enough to handle, break into large flakes, discarding any skin and bones.
- Heat oven to 200C/180C fan/gas 6. Whisk the eggs and season with salt and pepper. Grease 2 x 4-hole Yorkshire pudding trays with the butter. Divide the eggs between each of the 8 holes and scatter each with the fish. Bake for 10-12 mins - they will be slightly un-set in the middle but will finish cooking under the grill.
- Heat the grill to high. Mix together the cream and Parmesan, spoon a little onto each omelette then grill until golden. Slide onto plates and serve sprinkled with chives, with salad and buttered toast alongside.
Spinach & shallot salad
Thinly slice 5 shallots and mix with a 100g baby spinach leaves. Whisk 1 tbsp white wine vinegar, 1 tsp mustard powder and 3 tbsp olive oil with some seasoning and toss through salad.
PER SERVING
255 kcalories, protein 24.0g, carbohydrate 0.0g, fat 18.0 g, saturated fat 8.0g, fibre 0.0g, salt 1.79 g
Recipe from Good Food magazine, April 2011.
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http://www.bbcgoodfood.com/recipes/1166648/
http://www.bbcgoodfood.com/recipes/1166648/
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Ingredients
- 600.0ml milk
- 3 bay leaves
- 2 slices onions
- 6 black peppercorns
- 600.0g un-dyed smoked haddock fillet
- 8 eggs
- 25.0g soft butter
- 100.0ml double cream
- 4.0 tbsp grated Parmesan
- 2.0 tbsp snipped chives
- salad and lots of buttered toast, to serve
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For a grown-up brunch, try James Martin's version of the classic morning-after cocktail
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 20 mins
Ingredients
- 600.0ml milk
- 3 bay leaves
- 2 slices onions
- 6 black peppercorns
- 600.0g un-dyed smoked haddock fillet
- 8 eggs
- 25.0g soft butter
- 100.0ml double cream
- 4.0 tbsp grated Parmesan
- 2.0 tbsp snipped chives
- salad and lots of buttered toast, to serve
PER SERVING
255 kcalories, protein 24.0g, carbohydrate 0.0g, fat 18.0 g, saturated fat 8.0g, fibre 0.0g, salt 1.79 g
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03 May 2011
Frantic Flapjack rated and commented on this recipe
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