MINI SMOKED HADDOCK OMELETTES

Mini smoked haddock omelettes image

Creamy haddock omelettes that will feed a bunch at brunch

Provided by James Martin

Time 45m

Number Of Ingredients 11

Ingredients

600ml milk
3 bay leaves
2 slices onions
6 black peppercorns
600g un-dyed smoked haddock fillet
8 eggs
25g soft butter
100ml double cream
4 tbsp grated parmesan
2 tbsp snipped chive
salad and lots of buttered toast, to serve

Steps:

Mix the milk with 600ml water, the bay leaves, onion and peppercorns in a large shallow pan and bring to the boil. Add the smoked haddock, lower the heat so the liquid is just gently simmering, and poach for about 4-5 mins, or until the fish is just cooked and flakes. Lift the fish out and onto a plate, and when cool enough to handle, break into large flakes, discarding any skin and bones.
Heat oven to 200C/180C fan/gas 6. Whisk the eggs and season with salt and pepper. Grease 2 x 4-hole Yorkshire pudding trays with the butter. Divide the eggs between each of the 8 holes and scatter each with the fish. Bake for 10-12 mins - they will be slightly un-set in the middle but will finish cooking under the grill.
Heat the grill to high. Mix together the cream and Parmesan, spoon a little onto each omelette then grill until golden. Slide onto plates and serve sprinkled with chives, with salad and buttered toast alongside.

Nutrition Facts : Calories 255 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Protein 24 grams protein, Sodium 1.79 milligram of sodium