- Smoked Haddock Brunch Omelette.jpg (26.15 KiB) Viewed 800 times
Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 2
If served as two portions, provides 410 cals, 15g fat (of which 5g saturates), 8g sugar and 1.4g salt per portion.
Ingredients
- 250g (12oz) undyed smoked haddock
- 300ml (10fl oz) skimmed milk
- 1 bay leaf
- 1 tbsp cornflour
- 1 tbsp chopped fresh dill
- 4 eggs, beaten
- Low-cal spray
- 1 small banana shallot (or 2 regular shallots), finely chopped
- 30g (1oz) reduced-fat cheddar cheese, grated
- Salt & pepper
Method
1. Place the haddock into a deep lidded saute pan, add in the bay leaf then pour in the milk. Bring everything to a boil, place the lid on the pan and stand off the heat for 10 minutes.
2. Drain off 150ml (5fl oz) of the milk and reserve, break the fish up into chunks and set aside.
3. Mix the cornflour in a small bowl with 2 tbsp water. Pour the reserved milk into a small saucepan, add the cornflour and stir on a low heat until the mixture thickens, then add in half of the fresh dill and season with a little salt and a good grind of black pepper.
4. Mix the haddock into the sauce.
5. Heat a large frying pan with oil, add in the chopped shallot(s) and fry for a few minutes. Beat the eggs in a bowl, season again with salt and pepper and pour into the pan, then fry over a gentle heat.
6. When the egg mixture is almost set, pour the haddock mixture over one half of the omelette and sprinkle with the cheese.
7. Flip the uncovered half over the filled half of the omelette and cook until the cheese starts to melt.
8. Serve half of the omelette per person, and sprinkle the remaining dill over the omelette.
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