This classic rich dish can be served for brunch or as a main course. If you haven’t got small pans, make one larger omelette in a non-stick frying pan and cut into four before glazing.
Place the smoked haddock in a pan with the shallot and just cover with cold water. Bring to a simmer, cover with a lid and poach the fish gently for 2 minutes. Remove with a slotted spoon and drain on kitchen paper. Continue to simmer the cooking liquid until it has almost completely reduced, then add the cream, and simmer to reduce by two thirds until thickened. Leave t