This recipe presents a sophisticated take on a classic omelette, featuring perfectly poached smoked haddock generously glazed with a rich Hollandaise sauce, and finished with Gruyère cheese and fresh chives. It's a challenging yet rewarding dish designed to be prepared within 20 minutes, showcasing refined techniques for a single elegant serving.
Given this is a refined, elegant dish meant for a single serving, simple accompaniments work best. A light green salad dressed with a delicate vinaigrette would offer freshness and balance. Alternatively, a few blanched asparagus spears or thin slices of toasted sourdough bread could serve as subtle complements.
Alcoholic Drink Pairings
A crisp, dry white wine such as Sancerre, Chablis, or a light-bodied Sauvignon Blanc would cut through the richness of the Hollandaise and complement the smoked fish. A dry sparkling wine like Brut Champagne or Cava would also be an excellent choice.
Non-Alcoholic Drink Pairings
Sparkling water with a slice of lemon or cucumber, or a light, unsweetened iced tea with a hint of citrus would provide a refreshing counterpoint.
Chef Critique
This recipe brilliantly combines three classic culinary techniques—poaching, Hollandaise creation, and omelette mastery—into a sophisticated and elegant single-serve dish. The choice of smoked haddock provides a robust, savory depth, which is perfectly balanced by the rich, tangy Hollandaise. The addition of whipped cream to stabilize the Hollandaise is a clever touch, offering a safety net for those less experienced with this temperamental sauce. The final grilling step imparts a beautiful golden finish and adds a delightful textural contrast. For improvement, explicitly suggesting parallel tasking (e.g., making the Hollandaise while the fish poaches) would enhance efficiency for the ambitious 20-minute challenge. Clarifying the desired temperature of the melted butter for the Hollandaise could also further aid success.
Ingredients
Units: metric
fish
150 g - Smoked Haddock Fillet (undyed if possible, Smoked Cod is a common substitute)
poaching liquid
200 mls - Milk (Full Cream)
1 - Bay Leaf (Optional, but adds flavour complexity)
3 - Peppercorns (Optional, but adds flavour complexity)
hollandaise glaze
2 - Egg Yolks
75 g - Melted Butter (Clarified is best, must be melted and hot)
1 tsp - Lemon Juice or White Wine Vinegar
30 mls - Double Cream (lightly whipped, stabilizes the Hollandaise)
omelette
3 - Eggs
1 - Butter (for frying)
garnish
30 g - Gruyère Cheese (finely grated, Comté is a good substitute)
1 tbsp - Chives (finely chopped, for garnish)
seasoning
Salt and Freshly Ground Pepper (to taste)
Instructions
The 4-Step Method
Step 1: Poach the Fish (Start Timer!)
Place the milk, bay leaf, and peppercorns in a small pan. Bring it to a gentle simmer (just starting to bubble around the edges), then turn the heat off.
Add the smoked haddock. Cover the pan and let the fish poach gently in the residual heat for 5-6 minutes.
Remove the fish, setting it on a plate. When cool enough, remove the skin and flake the fish into large, beautiful chunks. Keep the fish warm.
Step 2: Make the Hollandaise Glaze (The Stress Test)
Place the 2 egg yolks and vinegar/lemon juice in a heatproof glass bowl. Set the bowl over a small saucepan of gently simmering water (Bain Marie). The water should not touch the bottom of the bowl.
Whisk the yolks vigorously until they are thick, pale, and fluffy (this is the "sabayon" stage).
Remove the bowl from the heat. Gradually and slowly whisk the melted butter into the yolks, a few drops at a time initially, then a steady stream. Season with salt and pepper.
Gently fold in the whipped double cream to stabilize the sauce. Keep the sauce warm (but not hot) to prevent splitting.
Step 3: Cook the Omelette Base
Preheat your oven grill to HIGH.
Lightly beat the 3 eggs with salt and pepper.
Heat a grill-proof frying pan (about 20-25cm) over a medium-high heat. Add the knob of butter. When it's foaming, pour in the eggs.
Cook, stirring continually with a fork or spatula to break up the curds, until the omelette is set on the bottom but the top is still wet and creamy. Do not fully set it.
Step 4: Glaze and Finish
Remove the pan from the heat. Scatter the flaked fish over the omelette, followed by the Gruyère cheese.
Spoon the Hollandaise glaze generously over the top, making sure to cover all the fish and cheese.
Immediately place the pan under the hot grill for 1-2 minutes. Watch it carefully!
Remove when the glaze is golden brown and bubbling. Sprinkle with chives and serve straight from the pan.