Open Smoked Haddock and Leek Omelette is a traditional British recipe for a classic breakfast omelette containing smoked haddock and fried leeks. The full recipe is presented here and I hope you enjoy this classic British version of: Open Smoked Haddock and Leek Omelette.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
100g boneless smoked haddock
120ml milk
1/2 leek, washed and thinly sliced (white only)
3 large eggs, lightly whisked
1 tbsp double cream
1 tsp fresh chives, chopped
30g butter
sea salt and freshly-ground black pepper
Method:
Combine the haddock and milk in a pan, bring to a simmer and cook gently for about 15 minutes, or until tender. Drain the fish then flake the flesh into small chunks.
Melt the butter in a frying pan, add the leek slices and fry gently for about 5 minutes, or until soft. Now beat the cream into the eggs, season lightly then pour into the pan over the leeks. Cook for 1 minute over low heat, or until the eggs begin to set then scatter over the haddock flakes and chopped chives.
Place the omelette under a hot grill and cook for about 2 minutes, or until the eggs are set. Serve as a light lunch or supper accompanied with a crisp green salad and shavings of Parmesan cheese.
