Smoked haddock baked omelette with parmesan tuiles and Creme Fraiche Recipe

Tasty and easy starter perfect for any occasion. It will surprise all you guests

  • Preparation
    15mins
  • Cooking time
    15mins
  • Rest time
    0mn
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Ingredients
Pour people
  • Part one of the recipe
  • Semi-skimmed milk : 1 L
  • Smoked haddock : 500 g
  • Whole egg(s) : 10 whole
  • Fine salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • Part two of the recipe
  • Grated parmesan : 100 g
  • Part three of the recipe
  • Thick crème fraiche : 150 g
  • Lemon(s) : 2 whole
  • Chive(s) : 0 bunch
Method
  • 1. PART ONE OF THE RECIPE

    Preheat the oven at 195C

    Finely chop the chives

    In a pan bring to the boil the milk, reduce the heat to a nice simmer and add the smoked haddock, cook for around 10min. Remove the fish from the liquid and set aside. Once cold remove the skin and flake the fish in small bites.

    In a bowl whisk together the eggs, half of the chives ,salt and pepper.

    In a flat oven tray line 6 small cocotte or nice ramekins, equally divide the fish between them and poor in the egg mixture .

    Cook until golden brown on the top and still a bit wobbly in the middle.

  • 2. PART TWO OF THE RECIPE

    Grate the parmesan cheese. Using a stainless steel ring, lay out individual circles of parmesan about 2mm thick. Leave a 3cm gap between each circle. Remove the rings, transfer to the oven and bake for 5 minutes until golden brown. Remove from the oven and whilst the tuiles are still warm, curve them over a rolling pin. They will go crispy as they cool.

  • 3. PART THREE OF THE RECIPE

    Zest the lemon, in a bowl mix together with the creme fraiche.

  • 4. TO SERVE

    Line the cocottes or ramekins on plates , add a spoon of the creme fraiche and finish with the parmesan tuile on top.
    Sprinkle with some chives to garnish .

Chef's tip

«Try to make this omelette veggie for a difference flavor.»