Smoked Haddock Omelette

Tom Kerridge

Tom Kerridge

14th May 2013
Tom Kerridge

Smoked Haddock Omelette

This is a quick and easy smoked haddock omelette recipe, inspired by an omelette Arnold Bennett. This dish is a favourite at our restaurant, The Hand and Flowers.


  • Ingredients
  • Serves 6
  • 500g x Smoked Haddock
  • 1 Pint of Milk
  • 2 Cloves
  • 2 Bay Leaves
  • Parsley Stalks
  • 1 Onion (chopped)
  • 300g Butter
  • 1oz Flour
  • Salt Pepper
  • 6 Egg Yolks
  • 3 Shallots (chopped)
  • 4 Cloves of Black Pepper
  • Tarragon Stalks
  • 200ml White Wine Vinegar
  • 100ml White Wine
  • 10 Eggs
  • 200g Grated Parmesan


In a Pan bring the milk, cloves, bay leaves, parsley stalks and onion up to the boil.
Remove from the heat and leave to infuse.
Reduce down the white wine, white wine vinegar, black pepper, tarragon stalks to a glaze and leave to cool.
Bring the milk back up to simmer and place the smoked haddock in. Take the pan off the heat and allow the fish to gently cook and cool down.
Blend 10 eggs and pass through a chinoise.
Take the haddock out of the milk and flake the fish.
Pass the milk mix into a saucepan and heat. In a separate pan melt 1oz of butter then add the flour and cook the roux out.
Slowly add the milk mix, whisking the whole time.
When made and cooked out remove from heat.
Make a hollandaise sauce with the shallot reduction, 2 egg yolks and 250 of melted butter. In Blinis pans cook the blended egg mix until just soft.
Then add the flaked haddock, sprinkle with the grated parmesan.
Mix together 1 tablespoon of béchamel with 1 tablespoon of hollandaise and one egg yolk per person.
Spoon this mix on top of the haddock and glaze under the grill.
Serve in the Blinis pans.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.