Sharing omelette Arnold Bennett

Method

1. Put the milk, bay, thyme, peppercorns and cloves in a wide shallow pan and gently bring to the boil. Add the haddock, reduce the heat to a gentle simmer and poach for 5-6 minutes until cooked. Remove from the heat, put the fish on a plate and, when cool enough to handle, remove the skin and discard, then flake the flesh into large pieces and set aside. (Freeze the infused milk to use in a fish pie.)
2. For the hollandaise, add the egg yolks to a large heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water). Whisk until pale and fluffy, taking care not to overcook them, then gradually whisk in half the melted butter, whisking constantly. Remove the bowl from the heat, add the white wine vinegar, then return the bowl to the heat and whisk in the remaining melted butter. Remove from the heat and allow to sit for a minute or two, then gently fold in the cream. Set aside.
3. Heat the grill to high. To make the omelette, beat the eggs in a large bowl and season with salt and pepper. Put a 26cm non-stick frying pan over a medium heat and add the butter. Once melted, pour in the egg mixture and cook, stirring regularly and slowly, until just beginning to set but still a little runny in the middle.
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5. Remove from the heat and evenly scatter over the flaked haddock, then the grated cheese. Pour over the hollandaise sauce.
6. Put the pan under the grill and cook for 2-3 minutes until the top is golden brown and bubbling. Serve the omelette with green salad and hunks of fresh crusty bread.