Omelet With Smoked White Fish Sauce - cooking recipe

Ingredients

1 pint cherry tomatoes
2 tbsp olive oil
2 sprigs rosemary
7 oz smoked whole white fish fillets
1 2/3 cups milk
5 tbsp butter
3 tbsp flour
2 tbsp finely chopped fennel tips
8 None eggs, lightly beaten
1/2 cup grated smoked Cheddar cheese
4 slices whole wheat bread, toasted

Preparation

Preheat the oven to 375\u00b0F. Place tomatoes in a baking pan; drizzle with olive oil and season. Place rosemary over the top. Roast in oven for 12 mins.
Bring milk and 2 cups water to a simmer in a large saucepan. Simmer fish for 5-8 mins. Remove fish and break into large flakes. Reserve poaching milk to make bechamel sauce.
Melt 3 tbsp butter in a medium saucepan on medium heat. Add flour and stir for 1 min. Gradually add warm, poaching milk; stir well after each addition. When thickened, add fish and chopped fennel to bechamel sauce.
Melt remaining 2 tbsp butter in 2 medium skillets on medium heat. Add half of eggs to each pan and cook until omelets begin to firm. Pour sauce over the top and sprinkle with cheese. Broil until golden.
Cut omelets in half and serve with cherry tomatoes and toast.