Ingredients
To cook the haddock:
-
Double cream 165 ml
-
Whole milk 330 ml
-
Bay leaves 1 g
-
Onions 50 g
-
Celery 25 g
-
Smoked haddock 550 g
-
Butter 65 g
-
Plain flour 65 g
-
White Pepper 3 g
-
Salt 5 g
-
Creme Fraiche 130 ml
For the omelette:
-
Vegetable oil 15 ml
-
Parmesan (grated) 20 g
-
Flat leaf Parsley 5 g
-
Egg 20 pc
Preparation
-
To cook the haddock:
- Take the KNORR Roast Chicken bouillon paste, Double cream and milk, bay leaves, onion, and celery and bring to light simmer
- Add in the smoked haddock and cook for 5 minutes or until cooked.
- Remove from the heat and take the fish out of the liquor.
- Whilst still hot remove the skin a flake the fish.
- Pass the cooking liquor through a sieve.
- In a new pan melt the butter and add the flour and mix into a smooth paste and allow to cook out for 2 minutes.
- Slowly add the cooking liquor to the pan and mix through until smooth.
- Add the crème fraiche and season.
-
For the omelette:
- Add the veg oil to a pan, whisk 2 eggs (If you are doing an individual) add the mixture the pan and move around until they stat to set on the side.
- Fold the omelette in half.
- Place a portion of the cooked flaked fish and sauce on top of the omelette then top with parmesan cheese and glaze under the grill.
- Serve with a green salad.
