Mini Smoked Haddock Omelettes

Creamy haddock omelettes that will feed a bunch at brunch

• Cooking Time Prep 25 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  255

• Protein

  24g

• Carbs

  0g

• Fat

  18g

• Saturates

  8g

• Fibre

  0g

• Sugar

  0g

• Salt

  1.79g

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 chives
• salad and lots of buttered toast, to serve

Directions

1. 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.
2. 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.
3. 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.

Categories: All Christmas, Fish