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Ingredients
- smoked haddock 200g
- milk or water for poaching
- ready-made béchamel sauce 250g
- parsley chopped to make 1 tbsp
- butter for frying
- eggs 4, lightly beaten and seasoned
Method
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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.
Nutritional Information
- Kcals 472
- Carbs 6.6g
- Protein 38.6g
- Fat 32.2g
- Salt 3.5g
- Saturates 15.3g
- Fibre 0.5g
