only thing that costs a signifigant amount of money in this recipe is the fillet of haddock which would run you about 15 buckaroos. welcome to the world of home cooking homie
@@liamtaylor6078 You are right. It’s just a vibe I get from the recipe. Poaching haddock in infused cream. A mornay from scratch. It’s very… Arnold Bennet.
@@Jackielong-sighted7890 It was a really long time ago, but it was also my first introduction to MPW. Literally changed my life as a home cook and even now, I still re-read MPW's autobiography from time to time.
No, to get that color they just force feed them orange and carrot peals and marigolds. It has nothing to do with the chickens being happy, and indeed that dark prestige red suggests caged chickens on a controlled diet.
@@ECCENTRICERIC69 Maybe they are and maybe they aren't, but if you want to produce that bright orange color in your egg that is how you do it - whether the shell is brown or white doesn't matter. If you feed Burford Brown's a normal diet, you might get a bright yellow yolk rather than a pale yellow one, but that orange-red prestige yolk requires a controlled non-natural diet and not just occasional fresh grass like you get from free range.
This reminds me of when I staged at The Hand And Flowers 😍 cooking these to order with Tom Kerridge standing over your shoulder was fuxking nerve-wracking 😅😂 Stunning dish and this looks 🔥🔥🔥
@@emilianoperea6084I mean maybe a bit longer, but you can cut and slice and prep what you need while the milk (or cream?) is coming up to temp, drop the haddock, make the sauce while its poaching, put that aside, preheat the grill, make the actual omlette in like 5mins with a preheated pan, put it all together and youre golden, id say 30-40mins
It looks amazing but I think I might need a lighter bechamel, not adding 4 xtra yolks when it's already served on omlet. Those big chunks of haddock...yummy!
