Smoked Haddock Parmesan Omelette

123 mins
Serves 1
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Directions

  1. 1Prepare the milk infusion by adding parsley stalks, bay leaf, cloves, and sliced onion to a pot of milk.
  2. 2Prepare the milk infusion by adding parsley stalks, bay leaf, cloves, and sliced onion to a pot of milk.
  3. 3Prepare the milk infusion by adding parsley stalks, bay leaf, cloves, and sliced onion to a pot of milk.
  4. 4Gently poach the smoked haddock in the warmed milk, then remove from heat and let it finish poaching.
  5. 5Gently poach the smoked haddock in the warmed milk, then remove from heat and let it finish poaching.
  6. 6Gently poach the smoked haddock in the warmed milk, then remove from heat and let it finish poaching.
  7. 7Make a béchamel sauce with butter and flour.
  8. 8Make a béchamel sauce with butter and flour.
  9. 9Make a béchamel sauce with butter and flour.
  10. 10Strain the milk, then make the glaze using the strained milk, egg yolk and hollandaise sauce.
  11. 11Strain the milk, then make the glaze using the strained milk, egg yolk and hollandaise sauce.
  12. 12Strain the milk, then make the glaze using the strained milk, egg yolk and hollandaise sauce.
  13. 13Assemble the omelette by placing the flaked haddock and parmesan in a cast iron pan with butter.
  14. 14Assemble the omelette by placing the flaked haddock and parmesan in a cast iron pan with butter.
  15. 15Assemble the omelette by placing the flaked haddock and parmesan in a cast iron pan with butter.
  16. 16Add the glaze to the omelette.
  17. 17Add the glaze to the omelette.
  18. 18Add the glaze to the omelette.
  19. 19Use a blowtorch to brown the top of the omelette.
  20. 20Use a blowtorch to brown the top of the omelette.
  21. 21Use a blowtorch to brown the top of the omelette.

Ingredients

  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 1 piece smoked haddock
  • 1 piece smoked haddock
  • 1 piece smoked haddock
  • 3 units parsley stalks
  • 3 units parsley stalks
  • 3 units parsley stalks
  • 2 units bay leaf
  • 2 units bay leaf
  • 2 units bay leaf
  • 3 units cloves
  • 3 units cloves
  • 3 units cloves
  • 1 handful sliced onion
  • 1 handful sliced onion
  • 1 handful sliced onion
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 1 unit egg yolk
  • 1 unit egg yolk
  • 1 unit egg yolk
  • 1 cup hollandaise sauce
  • 1 cup hollandaise sauce
  • 1 cup hollandaise sauce
  • 1 cup parmesan
  • 1 cup parmesan
  • 1 cup parmesan

Equipment

potwhiskcast iron panblowtorchgrater

Tips

  • Gently poach the haddock.
  • Don't be shy with the amount of haddock.
  • Don't overcook the omelette.
  • Use a blowtorch to glaze the top of the omelette