If you're looking for a tasty and satisfying breakfast or brunch recipe, look no further than James Martin's smoked haddock omelette. This dish combines the smoky flavors of haddock with creamy sauce and fluffy eggs, creating a delicious and filling meal. In this article, we'll guide you through the steps to make this mouth-watering omelette.
Ingredients:
- 200g smoked haddock
- 200ml milk
- 25g butter
- 25g flour
- 200ml cream
- 100g grated cheese
- 4 eggs
- Salt and pepper to taste
Instructions:
To start, poach the haddock in the milk for 3 to 4 minutes. Once cooked, drain and flake the haddock into small pieces.
Making the Sauce:
In a saucepan, melt the butter over medium heat. Once melted, add the flour and cook for a minute to create a roux. Whisk in the poaching milk, followed by the cream. Season with salt and pepper, and stir in half of the grated cheese.
Making the Omelette:
In a separate bowl, whisk together the eggs and season with salt and pepper.
Heat a large non-stick pan and add the butter. Once the butter is foaming, pour in the beaten eggs and turn the heat down to medium. Using a fork, gently bring the edges of the eggs in towards the center as they start to firm up. Continue cooking the eggs without allowing them to brown, until they are just set.
Next, shape the omelette into an oval by rolling it gently in the pan. Transfer the omelette to a heatproof dish and roll it into a rugby ball shape.
Dot the flaked haddock over the omelette, ensuring an even distribution. Spoon the creamy sauce over the haddock, making sure to cover the entire omelette. Sprinkle the remaining grated cheese on top.
Place the dish under a preheated grill and cook until the cheese is golden and bubbling.
Once cooked, remove the omelette from the grill and allow it to cool for a few minutes. Serve hot and enjoy!
Frequently Asked Questions:
Can I use fresh haddock instead of smoked haddock?
While the smoky flavor of the haddock adds an extra dimension to the omelette, you can certainly use fresh haddock if you prefer. Simply poach the fresh haddock in milk as instructed in the recipe.
Can I substitute the cream with milk?
The cream adds richness and creaminess to the sauce, but if you prefer a lighter option, you can use milk instead. Keep in mind that the sauce may be slightly less thick and creamy.
Can I add other ingredients to the omelette?
Absolutely! Feel free to customize your omelette by adding ingredients such as sautéed mushrooms, diced onions, or chopped herbs. Be creative and experiment with flavors that you enjoy.
In conclusion,
James Martin's smoked haddock omelette is a delicious and satisfying breakfast or brunch option. With its combination of smoky haddock, creamy sauce, and fluffy eggs, this dish is sure to impress. Follow the simple steps outlined in this article to recreate this mouth-watering omelette at home. Enjoy!
If you want to know other articles similar to Delicious smoked haddock omelette recipe by james martin you can visit the Recipes category.
Related Articles