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Leek & haddock omelette soufflé
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1 tbsp olive oil, plus 1 tsp extra for dressing
1 leek, thinly sliced
100ml half fat crème fraîche, plus extra to serve
240g pack traditionally smoked haddock fillets
6 British Blacktail Eggs (any size), separated
1 tbsp flour
1/2 x 25g pack chives, finely chopped
1 lemon, cut into wedges, to serve
1. Warm a medium ovenproof frying pan over a medium heat with ½ tbsp olive oil. Fry the leek for 5-6 minutes, until soft. Remove from the pan. Mix together the crème fraîche and milk then add to the pan with the haddock. Simmer for 6-8 minutes, turning the fish, until opaque. Transfer the fish to a plate with a slotted spoon and lightly flake.
2. Combine the egg yolks and flour in a large bowl. Add the warm milk mixture with the leeks and chives. In a separate bowl, whisk the egg whites to soft peaks with electric beaters, then fold into the yolk mix. Wipe the pan clean, add the remaining oil and return to the heat.
3. Preheat the grill to medium. Add ½ the egg mixture to the pan then scatter with the haddock. Top with the remaining egg mixture and place over a low heat. Cook for 5-6 minutes, until the top starts to set. Place under the grill for 3-4 minutes, until golden. Leave in the pan for 2 minutes, then serve in wedges with extra crème fraîche, watercress and lemon wedges to squeeze over.
Cook’s tip Eggs are high in protein and a good source of vitamin D, which regulates calcium and phosphorus absorption to aid healthy bones, muscle and teeth. Other vitamin D sources include fortified breakfast cereals and spreads, soya drinks (dairy alternatives), oily fish and pork.
Typical values per serving:
1 of your 5 a day/high in vitamin D