Eggs and smoked haddock are a great combination but the eggs are normally in the form of poached eggs and not omelettes. Here, the haddock is poached in a little water and butter. This creates a good smoky fish stock; the haddock is then broken into the omelette. The stock isn’t wasted either – I make a cream sorrel sauce to go with the finished dish.
For another classic flavour, add a spoonful or two of cooked spinach to the sauce and blitz it to a smooth cream to give a wonderful