Ingredients
Method
1.Preheat the oven to 190ºC. Place tomatoes in a roasting tray, drizzle with olive oil and season. Lay rosemary over the top and roast in oven for 12 minutes.
2.In a large saucepan, simmer the fish with the milk and two cups of water for about 5-8 minutes. Remove the fish and break into large flakes.
3.Use the poaching milk to make your béchamel. Melt 50g of butter in a saucepan, add flour and stir for 1 minute before gradually adding the warm milk. Stir well after each addition. When thick, add fish and chopped fennel to sauce.
4.Melt remaining butter between two medium-sized frying pans. Add half of the beaten eggs to each pan and cook until omelettes begin to firm. Pour sauce over the top and sprinkle with cheese. Grill until golden.
5.Cut omelettes in half and serve with cherry tomatoes and toast.
Mike’s Top Tips: Poaching your fish in the milk and water mixture is a fantastic way of removing its intense “fishiness”, and the milk brings out its sweetness and flavour. For a healthier option that will keep the fat content down, you can cook the omelette on a nonstick frying pan with a teaspoon of rice bran oil instead of butter. – Mike Van de Elzen
Note
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