Ingredients

• 100g/3½oz undyed smoked haddock fillet
• skin on
• pin boned
• 100ml/3½fl oz milk
• knob of butter
• 2 fresh bay leaves
• 8-10 black peppercorns
• 2 tbsp crème fraîche
• 1 lemon
• zest only
• 55g/2oz parmesan
• finely grated
• small bunch fresh chives
• finely chopped
• sea salt and freshly ground black pepper
• 3 large free-range eggs
• beaten
• knob unsalted butter
• 2 tbsp extra virgin olive oil
• small handful fresh watercress
• 1 tbsp lemon juice

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the haddock fillet into an ovenproof dish
• pour over the milk and add the butter
• bay leaves and peppercorns.
• Transfer to the oven and poach for 10-12 minutes
• then remove from the oven and set aside to cool slightly.
• Meanwhile
• mix the crème fraîche with the lemon zest
• grated parmesan and most of the chives. Season
• to taste
• with salt and freshly ground black pepper.
• Heat the butter with half of the oil in a large ovenproof frying pan over a medium heat
• and pour in the eggs
• stirring slightly as they cook to loosen them from the sides of the pan.
• Flake the haddock from the skin while the eggs are cooking
• taking care to remove any remaining bones.
• When the eggs are still slightly runny on top but have started to set
• spread over the crème fraîche mixture
• then scatter over the haddock and transfer the omelette to the oven for 4-5 minutes
• or until cooked through and slightly risen. Remove from the oven.
• To serve
• drizzle the remaining oil over the watercress in a small bowl and add the lemon juice
• turning to coat the leaves. Slide the omelette onto a serving plate
• sprinkle over the remaing chives and arrange the dressed watercress on the side.