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Recipe of the month
Ingredients:
400g natural smoked haddock (pin boned)
500mls new chilled SO GOOD
1 large onion peeled
1 bay leaf
2 sprigs of thyme
3 eggs
Ground black pepper
Sea salt
50g plain flour
50g Soya spread
6 egg yolks
12 eggs
 With new chilled SO GOOD
John Torode, Australian Chef of Smiths of Smithfield fame, has just created some exclusve recipes for SO GOOD INT. This omelette in particular suits the new SO GOOD as it does not taste chalky.
Method- Preheat an oven to 200C & preheat the grill
- Place the haddock with the thyme, bay leaf, some salt & black pepper into a large pot.
-
Pour over the new chilled SO GOOD and set over a high heat.
- Bring to a simmer & cook for 10 minutes
- Melt the Soya spread and add the flour to make a roux by stirring together over the heat.
- Slowly add the hot SO GOOD & whisk to make a thick sauce.
- Taste & season with salt & pepper.
- Leave to cool slightly and beat in the egg yolks.
- Remove the skin from the fish and flake into 2cm pieces and keep to one side.
- Grease siz oven proof dishes 6cm in diameter and 3cm deep, crack the 12 eggs into a bowl and beat well, season and pour evenly into the six dishes.
- Place ona tray on the top shelf of the preheated oven.
- Cook for approx. 8 minutes.
- When the outside of the egg is cooked, but the centre is slightly runny, remove from the oven.
- Mix the haddock with the sauce and distribute evenly over the six omelettes.
- Place under the grill until browned.
- serve piping hot with a salad as a main course or as a starteron its own.
Serves 6
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Author: John Torode
Copyright www.exercise.co.uk
2001
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Copyright Exercise, Fitness & Leisure 2001
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