Eating In

Serves 2
150g (6oz) undyed smoked haddock
200ml (8fl oz) whole milk
2 tbsp plus 1 tsp butter
2 tbsp plain flour
pinch mustard powder
pinch cayenne pepper
pinch of salt
black pepper
6 eggs
25g (1oz) Parmesan cheese, grated
1 tbsp fresh parsley, finely chopped
½ lemon, cut into wedges
Poach the fish gently in the milk until just cooked through. Strain off the milk into a jug and flake the fish. Set aside.
Beat 4 eggs and 1/2 tbsp. of cold water in a small bowl with a pinch of salt and black pepper. Separate the other two eggs, set the yolks aside and beat the whites until stiff. Pre heat the grill.
Melt 2 tbsp of the butter add the flour and make a roux, cook for 45 seconds then gradually add the milk, whisking until you have a smooth sauce. Add the mustard powder, cayenne pepper, egg yolks, parsley and half the Parmesan cheese. Gently fold in the egg white. Heat the rest of the butter in a small omelette pan, add the beaten eggs and haddock. Bring the cooked egg from the outside of the pan into the centre until you have a just set omelette, the top which is still runny in the centre.
Remove the pan from the heat and spread the sauce on top of the omelette, pop under the grill for 2 minutes, then sprinkle with the reserved Parmesan cheese and grill for a further minute or two until golden and risen. Serve immediately with the lemon wedges for squeezing over.