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Tom Kerridge's Smoked Haddock Omelette

Episode name: 

Tom uses the humble omelette as the basis for this great shearing meal fit for any family dinner table. Ingredients include smoked haddock and parmesan cheese which are perfect together, especially when combined with the egg from the omelette and fresh chives.

Tom starts the recipe by placing his smoked haddock into a large pan of boiling milk. He poaches the haddock before removing it and setting it aside under tin foil. Tom uses the poaching milk along with a huge chunk of butter to make his omelette, ensuring that none of the smoked haddock flavour is lost.

Tom creates a béchamel sauce which he pours over the top of the omelette before placing under the grill.


  • 165g of smoked haddock
  • 1/3 pint of milk
  • 1 clove
  • 1 bay leaf
  • Handful of parsley stalks
  • 1/2 onion (chopped)
  • 100g butter
  • 10g flour
  • 2 egg yolks and 3 whole eggs
  • 1 shallot (chopped)
  • 1 & 1/2 cloves of black pepper
  • Tarragon stalks
  • 65ml white wine vinegar
  • 35ml white wine
  • 65g grated Parmesan