The secret to any good omelette is to use good quality free range eggs. Add a knob of butter to a heavy based pan and only once it starts to foam do you add the eggs. Then you stir the eggs constantly to beat in some air, and tilt the pan from side to side to make any uncooked egg run to the sides. I use Glebe Brethan cheese for this recipe as I find the flavour works beautifully in this dish, and also it is a fantastic, local product. It is an artisan cheese similar to Gruyere from county Louth.
Ingredients;
200ml milk
1 bay leaf
¼ tsp black peppercorns
1 slice of onion
200g smoked, undyed haddock fillet
1 tsp plain flour
15g butter, at room temperature, plus extra for frying
2 egg yolks
1 tbsp single cream
30g Glebe Brethan cheese, finely grated
Salt and freshly ground black pepper
Oil, for greasing
4 eggs
1 bay leaf
¼ tsp black peppercorns
1 slice of onion
200g smoked, undyed haddock fillet
1 tsp plain flour
15g butter, at room temperature, plus extra for frying
2 egg yolks
1 tbsp single cream
30g Glebe Brethan cheese, finely grated
Salt and freshly ground black pepper
Oil, for greasing
4 eggs
Method;
Pour the milk into a small pan and add the bay leaf, peppercorns and onion. Heat the milk gently over a low heat to just below boiling point. Lower in the haddock skin-side down.
Cover the haddock with a dampened piece of greaseproof paper and poach gently for about 4 minutes, until the fish is just beginning to show signs of flaking when pressed. Remove the fish from the milk with a slotted spoon and, when it is cool enough to handle, remove the skin and any bones and flake into small pieces.
Strain the milk into a bowl and discard the aromatics. Place the butter into a small pan and melt over low heat. Add the flour and stir to combine to make a roux. Pour 100ml of the infused milk into pan and return to the heat, bring to the boil. Cook for a few minutes, whisking constantly until you have a smooth sauce, with no lumps.
Put the yolks in a bowl and beat lightly with the cream. Gradually whisk in the sauce, then fold in the haddock and half of the cheese. Check for seasoning. Preheat the grill to a medium setting.
Lightly oil an 18-20cm omelette pan or individual blinis pans (as we do at the merchant hotel) and place over a medium to high heat. Break the eggs into a bowl, season and beat with a fork. Add a knob of butter to the pan and swirl it about to coat. When the butter starts to foam, pour in the eggs. Stir them continually, season to taste, tilting the pan from side to side, until the eggs set on the bottom and the top is soft and creamy.
Remove the pan from the heat, then pour the haddock mixture on top of the omelette. Sprinkle over the remaining cheese and grill for a few minutes until golden brown. Serve with a lightly dressed mixed leaf and sliced tomato salad.
Perfect for lunch, Enjoy!!!!!
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