Arnold Bennettish Omelette

Pre-heat the oven to 200C.

Poach the haddock by placing the fillet in an oven proof dish, pour in a little milk (it doesn’t need to be covered in milk) and add the bay leaves and a few peppercorns.

Moisten a piece of baking parchment and cover the fish with it,pushing the edges of the paper into the dish. Place the fish in the oven and poach for about 10 minutes.

While the fish is cooking, mix the crème fraiche with some of the chives, the zest of the lemon, some grated parmesan and salt and pepper.

Heat a frying pan and whisk the 3 eggs ready to make your omelette.

When the fish is cooked – remove it from the oven to cool slightly but leave the oven on ready for your omelette.

Start cooking your eggs – making sure to loosen them and move them around slightly while they are cooking.

Flake the haddock while the eggs are cooking, being careful to remove any remaining bones.

When the eggs are still slightly runny on top but have started forming an omelette spread over the crème fraiche mixture, spoon over the haddock and put the omelette straight into the oven.

Allow the omelette to cook through and puff up for around 5 minutes.

While it is cooking, dress your handful of watercress with some olive oil and a squeeze of lemon juice.

Serve the omelette with the watercress on the side.