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1
Blend the flour and butter together to make a paste then chill until firm.
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2
Pour the milk into a small pan and add the bay leaf, peppercorns, cloves and onion.
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3
Heat the milk gently over a low heat to just below boiling point.
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4
Lower in the haddock skin-side down and poach gently for about 4 minutes, until the fish is just beginning to show signs of flaking when pressed.
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5
Remove the fish from the milk with a slotted spoon and, when it is cool enough to handle, remove the skin and any bones and flake into pieces.
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6
Strain the milk into a bowl and discard the aromatics.
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7
Pour 100ml of the infused milk into a clean small pan and return to the heat.
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8
Gradually whisk in the butter paste, adding small pieces at a time, and bring to the boil.
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9
Cook for 1-2 minutes, whisking constantly until you have a smooth sauce.
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10
Put the yolks in a bowl and beat lightly with the cream.
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11
Gradually whisk in the sauce then fold in the haddock and half of the cheese.
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12
Check for seasoning.
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13
Preheat the grill to a medium setting.
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14
Lightly oil an 18-20cm omelette pan and place over a medium to high heat.
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15
Break the eggs into a bowl, season and beat with a fork.
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16
Add a knob of butter to the pan and swirl it about to coat.
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17
When the butter starts to foam, pour in the eggs.
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18
Stir them continually, tilting the pan from side to side, until the eggs set on the bottom and the top is soft and creamy.
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19
Remove the pan from the heat then pour the haddock mixture on top of the omelette.
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20
Sprinkle over the remaining cheese and grill for a few minutes until golden brown.
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21
Serve piping hot with some crusty bread if liked.
