Steps
- Cover 80g of smoked haddock fillet with 120ml of whole milk in a small pan. Cover and poach over low heat for 5 minutes, until flaky and 145°F / 63°C.
- Whisk 1 tablespoon of all-purpose flour, 2 large eggs, 2 tablespoons of crème fraîche, and 2 tablespoons of grated Parmesan until smooth. Lift out the fish and whisk its milk into the eggs.
- Melt a little butter in a 10in / 25cm nonstick pan over medium-low heat. Add the eggs and cook for 8 minutes, swirling occasionally, until nearly set.
- Remove any skin and bones from the fish and flake over the omelette. Scatter with chopped chives, fold in half, and finish with chives and black pepper.