Recipe courtesy of Tom Kerridge
Episode: Family Food
Print
Smoked Haddock, Parmesan and Creme Fraiche Omelette
Total:
40 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
40 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 3 cups milk
  • 2 fillets good-quality smoked haddock
  • 1 ounce butter
  • 1/2 ounce all-purpose flour
  • 10 large free-range eggs, plus 2 large yolks
  • Salt and freshly ground black pepper
  • 5 1/2 ounces Parmesan, grated
  • 1 bunch chives, chopped
  • 5 1/2 ounces creme fraiche

Directions

In a large saucepan, bring the milk up to the boil. Place the smoked haddock in the milk, and turn off the heat. Place a lid on the pan, and leave the haddock to gently poach in the milk for 8 to 10 minutes.

Remove the haddock from the pan, and cover with foil to keep warm. Remove all bones, and discard the bones and skin. Pass the poaching milk through a fine sieve into a jug.

In a saucepan, melt half the butter, and then add the flour. Mix to form a smooth paste. Gradually add half the poaching milk in batches, stirring all the time, to make a white sauce.

In a medium bowl, whisk the whole eggs with some salt and pepper. In a large nonstick frying pan, melt the remaining butter over low heat. Pour the whisked eggs into the pan, and cook slowly. When just cooked, remove the eggs from the heat, and cover with the Parmesan. Add the chives, and place flakes of smoked haddock over the top.

Preheat the grill to the broiler setting.

In a mixing bowl, mix together the egg yolks, creme fraiche and 6 tablespoons of the white sauce. Spoon this mix over the top of the omelette, and place under the broiler to make a glaze. (Alternatively, use a kitchen torch.)

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Tuna Creme Fraiche

Recipe courtesy of Haylie Duff

Fried Haddock Po' Boy

Recipe courtesy of Chuck Hughes

Potato Omelette

Recipe courtesy of Laura Calder

Smoked Brisket

Recipe courtesy of Eva Pesantez|Josh Lebowitz

Parmesan Peas

Recipe courtesy of Tiffani Thiessen

Chicken Parmesan

Recipe courtesy of Ellie Krieger

Smoked Rib Eye Roasts

Recipe courtesy of Ed McBride, Sr.|Ed McBride, Jr.

Balsamic and Parmesan Roasted Brussels Sprouts

Recipe courtesy of Justine Simmons

Butterscotch Pot de Creme

Recipe courtesy of Zoë François

On TV

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here