Directions
- 1Prepare the milk infusion by adding parsley stalks, bay leaf, cloves, and sliced onion to a pot of milk.
- 2Gently poach the smoked haddock in the warmed milk, then remove from heat and let it finish poaching.
- 3Make a béchamel sauce with butter and flour.
- 4Strain the milk, then make the glaze using the strained milk, egg yolk and hollandaise sauce.
- 5Assemble the omelette by placing the flaked haddock and parmesan in a cast iron pan with butter.
- 6Add the glaze to the omelette.
- 7Use a blowtorch to brown the top of the omelette.
Ingredients
- 1 cup milk
- 1 piece smoked haddock
- 3 units parsley stalks
- 2 units bay leaf
- 3 units cloves
- 1 handful sliced onion
- 2 tablespoons butter
- 2 tablespoons flour
- 1 unit egg yolk
- 1 cup hollandaise sauce
- 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
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