Mike Van de Elzen: The King's Omlette

The King's Omelette  1 punnet cherry tomatoes   2 sprigs rosemary   2 tbsp grapeseed oil   sea salt & black pepper   400ml milk   1 smoked fish   2 tbsp butter + 1 tbsp butter for frying omelette   3 tbsp flour   2 tbsp finely chopped fennel tips   8 eggs, lightly beaten   4 tbsp cheddar, grated   4 slices wholegrain bread, toasted  Preheat oven to 190*C. Place cherry tomatoes in a small roasting tray, drizzle with oil and season with salt and pepper. Lay rosemary over the top and roast in hot oven for 10 minutes. While the tomatoes are roasting, begin the omelette.   Place the fish into a saucepan and cover with the milk, simmer the fish and the milk for about 5-8 minutes.   Remove the fish and break into large flakes and disregard the bones.   Set aside the poaching liquid to make your béchamel. Melt 2 tbsp butter in a saucepan, add flour and stir for 1 minute before gradually adding milk. Stir well after each addition. When thick, add fish and chopped fennel.  Melt the remaining tbsp of butter into a large pan. Add the beaten eggs into the pan and cook until omelettes begin to firm up. Pour the bechamel over the top and sprinkle with grated cheddar. Grill until golden and bubbling. Cut omelettes in half and serve with roasted cherry tomatoes and wholegrain toast.  LISTEN ABOVESee omnystudio.com/listener for privacy information.