The Ingredients
FRITTATA
250 g undyed smoked haddock , from sustainable sources
4 fresh bay leaves
8 large free-range eggs
6 spring onions
½ a bunch of fresh mint, (15g)
1 large handful of frozen peas
olive oil
5 g Parmesan cheese
SALAD
2 apples
1 lemon
½ a bunch of fresh chives, (15g)
1 handful of walnuts
75 g watercress
2 tablespoons extra virgin olive oil
30 g Emmental cheese
TO SERVE
200 g focaccia bread
1 lemon
How to:
Get your ingredients out, then boil the kettle and put the oven grill on high, a large casserole pan on a high heat and a 26cm non-stick ovenproof frying pan on a medium heat.
Put 250g of smoked haddock and 4 fresh bay leaves into the casserole pan and cover with boiling water. Pop 200g of focaccia on the very bottom shelf of the grill to toast.
Beat 8 large eggs in a large bowl with a pinch of sea salt and black pepper.
Trim and finely slice 6 spring onions and the top leafy part of ½ a bunch of fresh mint and mix into the eggs, along with 1 large handful of frozen peas.
Use a fish slice to remove the fish to a bowl, then flake with a fork, discarding the skin.
Turn the heat under the frying pan up to high, add 1 tablespoon of olive oil and pour in the egg mixture.
Stir for a minute until it begins to set. Sprinkle over the poached haddock, finely grate over 5g of Parmesan then put the pan under the grill on the top shelf until cooked through, fluffy and golden (roughly 5 minutes).
On a nice large board, matchstick or coarsely grate 2 apples, then quickly squeeze over some lemon juice to stop them discolouring.
Finely chop ½ a bunch of fresh chives and sprinkle them over the apple.
Crumble over 1 handful of walnuts, add 75g of watercress, and drizzle with 2 tablespoons of extra virgin olive oil, then toss together and season to taste.
Speed-peel 30g of Emmental over the top. Get the frittata and focaccia out from under the grill and serve straight away with lemon wedges.