Ingredients

• 50g/2oz butter
• 25g/1oz flour
• 125ml/4½fl oz double cream
• 125ml/4½fl oz milk
• 100g/3½oz cooked smoked haddock
• 6 free-range eggs
• beaten
• salt and freshly ground black pepper
• large handful cooked prawns
• 100g/3½oz parmesan
• grated
• 1 free-range egg yolk

Directions

• Preheat the grill to its highest setting.
• Melt half of the butter in a saucepan over a medium heat. Remove the pan from the heat and whisk in the flour to form a smooth paste (a roux).
• In a separate saucepan
• warm the cream and milk over a low heat. Gradually add the milk-and-cream mixture to the roux
• whisking after each addition and waiting for the mixture to thicken slightly. When all of the liquid has been incorporated into the roux
• remove the pan from the heat and set aside to cool slightly.
• Melt the remaining butter in a non-stick frying pan over a medium heat. Flake in the cooked haddock and fry until heated through but not coloured.
• Season the beaten eggs with salt and freshly ground black pepper. Pour them over the fish
• stir carefully
• then add the cooked prawns and stir carefully once again
• so that the eggs set but not too firmly.
• Add half of the parmesan and the whole egg yolk to the roux sauce
• stirring well to combine. Season
• to taste
• with salt and freshly ground black pepper.
• Gently spread the cheese sauce on top of the smoked haddock and prawn omelette in an even layer. Sprinkle over the remaining parmesan.
• Transfer the pan to the grill and grill for about 30 seconds
• or until the cheese has melted and started to blister
• making sure the omelette is not sticking to the bottom of the pan.
• To serve
• slide the omelette onto a serving plate and cut into slices. Serve with a green salad.