SMOKED HADDOCK OMELETTE - TOM KERRIDGE
This smoked haddock omelette, which has been on The Hand & Flowers menu pretty much since we opened and is probably my favourite dish.
Ingredients
- 1 side of smoked haddock, 600g, skin and pin bones removed
- 600ml whole milk
- 250ml smoked haddock poaching liquor
- 15g unsalted butter
- 15g plain flour
- 4 tbsp warm smoked haddock béchamel
- 4 tbsp hollandaise sauce
- 4 medium free-range egg yolks
- 12 medium free-range eggs
- 4 tbsp unsalted butter
- 100g aged Parmesan, finely grated
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