Omelette with Mack­er­el Fil­let au Gratin

Béchamel sauce. Melt butter in a saucepan on a medium heat, add flour and stir until it forms a smooth paste, make sure it doesn't turn brown, add milk, continue stirring and cook on a low heat for 1 minute, next season with salt and pepper, keep stirring and cook for another 5 minutes, allowing the mixture to thicken, then take pan off the stove and allow béchamel sauce to cool.

Hollandaise sauce. Put the egg yolk and vinegar in a glass bowl that will sit on a pan of boiling water, then place the bowl on top of the pan with boiling water and whip the mixture until it’s fluffy, then carefully take it off the pan and place on a work surface. Melt the butter, then slowly add the fluffy egg yolk and vinegar mixture while constantly whisking until they form an emulsion, then season with salt, pepper and freshly grated nutmeg.

Combine hollandaise sauce and cooled béchamel sauce and stir well.

Heat the oven to 220°C.

Beat the four remaining eggs in a bowl and season with salt and pepper.

Put an 18-20 cm frying pan on the stove, heat to a high temperature and add a tsp. of oil, when the oil is hot but not smoking, quickly add the beaten eggs, then hake the pan so the egg spread evenly and cook for 20 seconds.

Push the edges of the omelette towards the centre of the pan with a spatula while continuously shaking until it’s slightly soft and almost liquid in the middle, then evenly distribute the drained mackerel fillets on the omelette and freshly grated parmesan cheese, then remove from the stove. Next, pour the béchamel and hollandaise sauce mix over the omelette and place it at the top of the oven for 1-2 minutes until it’s cooked au gratin, that is, still juicy.

Tips: To prevent skin from forming on the béchamel sauce, cover it with foil. Serve Omelette with Delamaris Mackerel Fillet au Gratin for breakfasts, snacks and as an appetizer. It goes perfectly with a piece of fresh bread, seasonal salad and water cress.