Poach the haddock in the milk for 3 to 4 minutes, drain and flake.
To make the sauce, melt the butter, when foaming add the flour, cook out for a minute, whisk the poaching milk, then the cream, season and stir in ½ of the cheese.
To make the omelette whisk together the eggs and season. Heat a large non-stick pan, add the butter. When foaming, add the egg mix and turn the pan down to a medium heat. Using a fork bring the edges of the eggs in when starting to firm up, keep cooking without any colour, roll into an oval.
Pop omelette into a heat proof dish, roll into a rugby ball shape, dot with haddock, spoon over the sauce, sprinkle with remaining cheese and grill until golden and bubbling.
Poach the haddock in the milk for 3 to 4 minutes, drain and flake.
To make the sauce, melt the butter, when foaming add the flour, cook out for a minute, whisk the poaching milk, then the cream, season and stir in ½ of the cheese.
To make the omelette whisk together the eggs and season. Heat a large non-stick pan, add the butter. When foaming, add the egg mix and turn the pan down to a medium heat. Using a fork bring the edges of the eggs in when starting to firm up, keep cooking without any colour, roll into an oval.
Pop omelette into a heat proof dish, roll into a rugby ball shape, dot with haddock, spoon over the sauce, sprinkle with remaining cheese and grill until golden and bubbling.
