Robert Burns --- Selkirk Grace :
Some hae meat an canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae the Lord be thankit.
Have a great Burns Night ! Richard
Click to watch Richard Smoking haddock !
Another fantastic breakfast dish (or brunch if you are having a nice lazy Sunday morning). This is another of Rick Stein’s recipes from his brilliant and beautifully illustrated seafood cook book: “rick stein’s seafood”.
- (serves 4)
- 1 lb Finnan Haddie.
- 10 fl oz milk.
- 3 bay leaves.
- 2 slices onion.
- 6 black peppercorns.
- 6 eggs.
- 3/4 oz unsalted butter.
- 2-3 tablespoons double cream.
- 2 tablespoons fresh grated Parmesan cheese.
- salt and freshly ground black pepper.
- Mix the milk with 10 fl oz water, pour it into a large shallow pan and bring to the boil. Add the bay leaves, onion slices and peppercorns and bring to the boil. Add the smoked haddock, bring back to a gentle simmer and poach for 3-4 minutes, until the fish is just cooked. Lift the fish out onto a plate and leave until cool enough to handle, then break it into large flakes, discarding the skin.
- Pre-heat the broiler/grill to high. Whisk the eggs together with some seasoning. Heat a 9-10 inch non-stick frying pan over a medium heat, then add the butter and swirl it around to coat the base and sides of the pan. Pour in the eggs and, as they start to set, drag the back of a fork over the base of the pan, lifting up little folds of egg to allow the uncooked egg to run underneath.
- When the omelette is set underneath but still very moist on top, sprinkle over the flakes of smoked haddock, pour the cream on top, sprinkle with the Parmesan cheese and put the omelette under the hot grill until lightly golden brown.
Slide on to a warmed plate and serve with a green salad, if you wish.