Mini smoked haddock omelettes

• milk↗600ml ml
• bay leaves↗3 3
• slices onions↗2 2
• black peppercorns↗6 6
• un-dyed smoked haddock600g g

  fillet

• eggs↗8 8
• soft butter25g g
• double cream↗100ml ml
• grated parmesan4 tbsp tbsp
• snipped chive2 tbsp tbsp
• salad

  and lots of buttered toast, to serve

Step-by-step instructions

1. 1

   Mix the milk with 600ml water, the bay leaves, onion and peppercorns in a large shallow pan and bring to the boil. Add the smoked haddock, lower the heat so the liquid is just gently simmering, and poach for about 4-5 mins, or until the fish is just cooked and flakes. Lift the fish out and onto a plate, and when cool enough to handle, break into large flakes, discarding any skin and bones.

2. 2

   Heat oven to 200C/180C fan/gas 6. Whisk the eggs and season with salt and pepper. Grease 2 x 4-hole Yorkshire pudding trays with the butter. Divide the eggs between each of the 8 holes and scatter each with the fish. Bake for 10-12 mins – they will be slightly un-set in the middle but will finish cooking under the grill.

3. 3

   Heat the grill to high. Mix together the cream and Parmesan, spoon a little onto each omelette then grill until golden. Slide onto plates and serve sprinkled with chives, with salad and buttered toast alongside.