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

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

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

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

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

Bring milk to a boil in a large saucepan.

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

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

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