Ingredients

300 ml (10 fl oz) milk

3 bay leaves
2 slices of onion
2 lemon slices
6 black peppercorns
275 g (10 oz) undyed smoked haddock fillet
6 eggs
20 g (3/4 oz) unsalted butter
2-3 tablespoons double cream
2 tablespoons finely grated Parmesan cheese
Salt and freshly ground black pepper
Method
Mix the milk with 300 ml (10 fl oz) water, pour it into a large shallow pan. Add the bay leaves, onion
slices and peppercorns and bring to the boil. Add the smoked haddock, bring back to a gentle
simmer and poach for about 3 - 4 minutes until the fish is just cooked through. Lift the fish out on to
a plate and leave until cool enough to handle, then break it into flakes, discarding any skin and
bones.
Pre-heat the grill to high. Whisk the eggs together with some seasoning. Heat a 23 - 25 cm (9 -10
inch) non-stick frying pan over a medium heat, then add the butter and swirl it around to coat the
base and sides of the pan. Pour in the eggs and as they start to set, drag the back of a fork over the
base of the pan, lifting up little folds of egg to allow the uncooked egg to run underneath.
When the omelette is set underneath but still very moist on top, sprinkle over the flaked smoked
haddock. Pour the cream on top, sprinkle with the Parmesan cheese and put the omelette under the
grill until lightly golden brown. Slide it on to a warmed plate and serve with a crisp green salad.