Glazed Smoked Haddock Omelette

Mick Binnington

Mick Binnington

25th August 2017
Mick Binnington

Glazed Smoked Haddock Omelette

This is my recipe for Glazed Smoked Haddock Omelette from the menu at The Windmill Chatham Green - makes one omelette

Ingredients

  • 100g natural smoked haddock (skinless; pin bones removed)
  • 100ml whole milk
  • 3 whole eggs
  • 1 knob of butter
  • 2 egg yolks
  • 1 tsp white wine vinegar
  • 100g of clarified butter
  • 1 pinch of grated parmesan
  • 1 pinch of chopped chives

Method

First, make a hollandaise sauce. To do this place a bowl containing the egg yolks and vinegar over a pan of just simmering water but not directly in contact with the water, and whisk continuously until the yolks go pale and fluffy.
Then remove from the heat and gradually add the butter, a little at a time, whisking all the while until the sauce becomes silky and tastes buttery. Season and set aside.
Next, poach the haddock gently in the milk until the flesh starts to flake. Strain off the milk but keep about 50ml warm in a pan.
To make the omelette melt the butter in a non stick frying pan and add the beaten eggs with a pinch of salt. Keep the mix moving in the pan as the eggs cook so the omelette doesn't colour on the bottom and cook until the omelette is only very slightly runny on top.
Melt the parmesan in the warm milk and add the flaked smoked haddock, followed by the chives and hollandaise sauce and combine. Turn the omelette out on a serving plate and cover the top of it completely with the haddock mix. Place under a hot grill and gratinate, then serve.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.