Name Souffle omelette with smoked haddock and mushroom sauce


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* 25g (1 oz) Stork margarine
* 15g (1/2 oz) plain flour
* 150ml (1/4 pint) milk
* Freshly ground black pepper
* 50-75g (2-3 oz) smoked haddock, skinned, poached and flaked
* 50g (2 oz) mushrooms, wiped and chopped
* 2 eggs, size 3, separated

1. Place 15g(1/2 oz) of the margarine, flour and milk in a saucepan and slowly bring to the boil over a medium heat, stirring continuously until the sauce has thickened.
2. Season with a little black pepper. Add the flaked haddock and chopped mushrooms, heat through and keep warm.
3. For the omelette, whisk the egg whites until stiff. Beat the yolks with 2 x 15ml spoons (2 tablespoons) cold water until thick and fold this into the egg whites.
4. Melt the remaining Stork in an omelette pan and spoon in the egg mixture.
5. Cook over a moderate heat until the underside is golden.
6. Place the omelette in the pan, under a hot grill to brown the top lightly.
7. Pour the haddock and mushroom sauce over one half of the omelette, fold the omelette in half and transfer to a serving dish. Serve immediately.

Serves: 2
Preparation time: 20 mins
Cooking time: 10 mins

Microwave Instructions
1. Cook smoked haddock on a plate on HIGH for 2-3 minutes covered. Make sauce in microwave.
Continue as above.

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