Omelette Arnold Bennett

Method

1. Preheat the grill to medium-high. Put the críÂme fraí¬che and milk in a wide pan and warm gently. Add the fish, bring to a gentle simmer and poach for 5 minutes until just cooked.
2. Remove the fish and set aside. Strain the poaching liquid into a jug. When the fish is cool enough to handle, flake into chunks and set aside. Melt the 15g butter in a separate pan over a low heat and stir in the flour.
3. Gradually add 200ml of the poaching liquid, stirring until you have a smooth sauce. Simmer for 1 minute, leave to cool, then carefully fold in half the cheese and half the fish. Separate one of the eggs. Whisk the white into soft peaks, then carefully fold through the haddock mixture and set aside.
4. Beat the remaining eggs and egg yolk together with a little seasoning. Heat a 25cm non-stick ovenproof frying pan over a medium-high heat. Melt the extra knob of butter, then pour in the beaten egg and let it settle for 20 seconds.
5. Reduce the heat and draw the edges in, tipping the pan to let the egg fill the gaps around the edge. Scatter over the remaining haddock and spread the creamy haddock mixture over the top. Sprinkle with the remaining Parmesan and cook under the hot grill for 2-3 minutes until risen and golden. Scatter with chives and serve with crusty bread.