- 100g natural smoked haddock (skinless; pin bones removed)
- 100ml whole milk
- 3 whole eggs
- 1 knob of butter
- 2 egg yolks
- 1 tsp white wine vinegar
- 100g of clarified butter
- 1 pinch of grated parmesan
- 1 pinch of chopped chives
Glazed Smoked Haddock Omelette
Mick Binnington
25th August 2017
Glazed Smoked Haddock Omelette
This is my recipe for Glazed Smoked Haddock Omelette from the menu at The Windmill Chatham Green - makes one omelette
Ingredients
Method
First, make a hollandaise sauce. To do this place a bowl containing the egg yolks and vinegar over a pan of just simmering water but not directly in contact with the water, and whisk continuously until the yolks go pale and fluffy.
Then remove from the heat and gradually add the butter, a little at a time, whisking all the while until the sauce becomes silky and tastes buttery. Season and set aside.
Next, poach the haddock gently in the milk until the flesh starts to flake. Strain off the milk but keep about 50ml warm in a pan.
To make the omelette melt the butter in a non stick frying pan and add the beaten eggs with a pinch of salt. Keep the mix moving in the pan as the eggs cook so the omelette doesn't colour on the bottom and cook until the omelette is only very slightly runny on top.
Melt the parmesan in the warm milk and add the flaked smoked haddock, followed by the chives and hollandaise sauce and combine. Turn the omelette out on a serving plate and cover the top of it completely with the haddock mix. Place under a hot grill and gratinate, then serve.
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