Name: Mini smoked haddock omelettes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 600ml milk; 3 bay leaves; 2 slices onions; 6 black peppercorns; 600g un-dyed smoked haddock fillet; 8 eggs; 25g soft butter; 100ml double cream; 4 tbsp grated parmesan; 2 tbsp snipped chive; salad and lots of buttered toast, to serve

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Mini smoked haddock omelettes

Mini smoked haddock omelettes

James Martin

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Serves 8

Easy

Prep: 25 mins

Cook: 20 mins

A star rating of 3 out of 5.3 ratingsRate

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Creamy haddock omelettes that will feed a bunch at brunch

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Ingredients

Nutrition

Units:

MetricUS

600ml milk
3 bay leaves
2 slices onions
6 black peppercorns
600g un-dyed smoked haddock

fillet
8 eggs
25g soft butter
100ml double cream
4 tbsp grated parmesan
2 tbsp snipped chive
salad

and lots of buttered toast, to serve

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Nutrition: per serving

kcal255
fat18g
saturates8g
carbs0g
sugars0g
fibre0g
protein24g
salt1.79g

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, April 2011

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A star rating of 3 out of 5.3 ratings

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