Ed Baines loves smoked haddock and this omelette is an all-time favourite he often whips up at home, for breakfast, brunch or supper. If you poach the fish in advance it hardly takes any time at all.



INGREDIENTS:

+ 200g undyed smoked haddock
+ 1 shallot, peeled and finely chopped
+ 500ml double cream
+ 8 large eggs
+ 1 egg yolk
+ 3 oz butter
+ 1 tbsp curly parsley, finely chopped
+ Pinch sea salt and white pepper
+ 1 tsp Worcestershire sauce
+ ½ tsp English mustard

METHOD:

+ If you are going to make the creamy haddock mixture ahead of time, don't add the egg yolk – wait until just before you cook to do that.

+ Put the smoked haddock in a pan with the shallots and add enough water to cover.

+ Bring up to heat, simmer for 2 minutes and then remove and drain on kitchen paper. Reduce the cooking liquid until it's completely reduced – should take about 5 minutes. Add the cream and reduce by two thirds – again this should take about 5 minutes.

+ Allow to cool and then add the haddock, egg yolk, parsley, Worcestershire sauce, mustard and salt and pepper. Put the grill on to the highest heat. Beat the eggs and season with salt and pepper.

+ In an omelette pan, melt the butter and pour in ¼ of the mixture (the rest will make 3 more omelettes). Stir the egg over a low heat with a wooden spatula until the mixture is set but still soft.

+ Flip it over onto a heat-proof plate so the bottom becomes the top. Spread over one quarter of the haddock mixture and put under the grill until it becomes a lovely nutty brown colour. Garnish with parsley and lemon and serve with a watercress salad.