Glazed smoked haddock omelette with Northumberland cheese
Author: Simon Walsh
Ingredients
- 600ml whole milk
- 600g natural smoked haddock (boneless)
- 60g unsalted butter
- 40g plain flour
- 10 medium eggs
- 180g Original Northumberland Cheese, grated
- 3 tbsp chopped fresh chives
- 6 tbsp hollandaise sauce
- salt and pepper
Method
- Put the milk in a saucepan over a medium heat and bring to the boil. Add the haddock to the milk, turn off the heat and cover the pan with clingfilm to allow the haddock to poach for 10 mins.
- After 10 mins, remove the fish from the pan, reserving the milk to make the sauce. Flake the fish into large pieces and set aside.
- Melt 40g of the butter in a saucepan then stir in the flour and cook, stirring, over a medium heat for 3 mins. Gradually pour the milk onto the flour and butter mix, whisking until you have a smooth sauce.
- Preheat the grill to high. Whisk the eggs and season. Melt the remaining butter in a 30cm non-stick frying pan over a low heat. Pour in the whisked eggs and cook slowly over the low heat for a couple of mins until a nice omelette starts to form. Remove the pan from the heat, gently stir in the haddock and chives and cover with half the cheese.
- Mix the hollandaise with 8 tbsp of your white sauce and pour over the top of your omelette, making sure the surface is covered, and sprinkle on the remaining cheese. Glaze under the grill until golden. Serve with a nice green salad.
