Smoked Haddock, Parmesan and Crème Fraîche Omelette

A quick family dish started on the hob and finished under the grill, featuring poached haddock and creamy glaze.

Quick Fish High Protein Gluten Free Eggs

Estimated Nutrition

Calories

474.2

kcal / serving

2845.2 kcal total

Carbs

11g

per serving

65.8 g total

Fat

33g

per serving

198.2 g total

Protein

32.6g

per serving

195.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

850

Milk

Used for poaching

Butter

Divided use

piece

Egg

Large, free-range

150

Parmesan

Grated

piece

Egg Yolk

Large, free-range

150

Crème Fraîche

GrainsCereals

Plain Flour

For the roux

NutsSeeds

bunch

Chive

Chopped

piece

Salt

To taste

piece

Black Pepper

To taste

Seafood

piece

Smoked Haddock

Good-quality fillets, skin and bones removed after poaching

Method

Top the omelette with parmesan, chives, and fish flakes.

Bring milk to a boil in a large saucepan.

Poach haddock in the hot milk with the lid on for 10 minutes.

Spoon the mixture over the omelette and brown under a hot grill.

Whisk whole eggs with seasoning and cook in the remaining butter in a frying pan.

Melt half the butter with flour to form a paste and whisk in half the milk.

Mix egg yolks, crème fraîche, and 6 tablespoons of white sauce.

Remove fish, discard skin and bones, and strain the poaching milk.