Smoked Haddock Omelette - James Martin Chef

Name: Smoked Haddock Omelette - James Martin Chef
Ingredients: 400g smoked haddock; 400ml full fat milk; 25g butter; 15g plain flour; 50ml double cream; 200ml milk from the poaching liquor; 100g cheddar cheese, grated; 8 eggs beaten; Salt and pepper; Green Salad with French Dressing; 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.; Serve with the dressed salad.

www.jamesmartinchef.co.uk

This classic Omelette Arnold Bennett is perfect for a new year's brunch. Smoked Haddock, cheesy sauce and eggs. A delicious start to 2023!

View Original

Share this recipe:

Ingredients

400g smoked haddock
400ml full fat milk
25g butter
15g plain flour
50ml double cream
200ml milk from the poaching liquor
100g cheddar cheese, grated
8 eggs beaten
Salt and pepper
Green Salad with French Dressing
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.
Serve with the dressed salad.