250g smoked haddock
1 ½ bay leaves
125ml hollandaise sauce
4 tablespoons double cream
6 large eggs plus 2 extra egg yolks
Clarified butter, for frying
Chopped chives, to serve
Poach the haddock in the gently simmering milk along with the onion, bay leaves and clove until the flesh flakes readily: about 5 minutes. Remove the haddock, flake the fish into a large mixing bowl and leave to cool.
Mix the hollandaise sauce, cream and the extra eggs yolks. Set aside.
Preheat a hot grill.
Heat a little clarified butter in a non-stick omelette pan. Whisk 3 eggs and make an omelette, but don’t cook it through.
Tip out of the pan onto a heatproof serving plate and spoon over half of the cooked haddock. Spoon over half the hollandaise mix and place under the grill until it begins to glaze. Make the second omelette while that is glazing and finish it in the same way.
Sprinkle with chives and serve.