No. of portions 10 Ingredients 9g Knorr Fish Bouillon Paste 330ml Water 49g Knorr White Roux 330ml Knorr Garde D'or Hollandaise Sauce 1.1kg (20) Eggs, medium 100g Butter, unsalted 500g Smoked Haddock, sliced thinly. 150g Parmesan, finely grated 10g Chervil
Advance Preparation Pre-heat Grill to maximum. Method 1. Make up the Knorr Fish Bouillon as per manufacturers instructions using 25g of paste to 1 ltr to boiling water. 2. Place bouillon into a pan and thicken with the Knorr White Roux Granules. Leave to cool slightly and then add the Knorr Hollandaise sauce. Remove, cover and keep warm. 3. Heat a non-stick omelette pan over a medium to high heat. Beat together 2 eggs a portion season with ground white pepper. 4. Add the butter to the pan and melt add the beaten egg just before the butter browns. Cook until set on the bottom but still wet on top. Slide on to serving plate and top with the sliced haddock, hollandaise and parmesan cheese. Place under the grill and cook until golden and bubbling. 5. Garnish with chervil and serve. Service Hint Smoked salmon or smoked chicken could be used as an alternative to the smoked salmon. Recipe from Knorr Summer Menu Masterclass with Neil Thornley