• 200g smoked haddock
  • for poaching milk or water
  • 250g ready-made béchamel sauce
  • chopped to make 1 tbsp parsley
  • for frying butter
  • 4 eggs, lightly beaten and seasoned


  • STEP 1

    Heat the grill. Put the haddock in a pan that it fits quite snugly and just cover with milk or water. Bring to a gentle simmer, cover and cook for 5 minutes.

  • STEP 2

    Lift the haddock out and flake it, discarding any skin and bone.

  • STEP 3

    Gently heat the béchamel and stir in the parsley and haddock.

  • STEP 4

    Melt a knob of butter in a medium non-stick frying pan and add the eggs, leave to set a little and then draw in the sides of the omelette so any uncooked egg spills over and sets around the side. Cook until the top is almost set then spoon over the haddock mixture. Grill until the top browns. Serve with a green salad.


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