To smoke the bass

1 whole Aquna bass fillet, skinless and debones (approximately 120g each)

6g applewood smoking chips

To poach the bass and make the sauce 

140g whole milk

Reserved smoked bass

12g unsalted butter

12g plain flour

20g smoked Cheddar, grated

salt and freshly ground black pepper

For the creme fraiche

80g creme fraiche

pinch salt

finely grated zest of 1/4 lemon

2g chives

For the omelettes

6 large eggs

50g whole milk

salt and freshly ground black pepper

25g unsalted butter

reserved sauce with bass

30g smoked Cheddar, grated

2Tbsp reserves creme fraiche


To smoke the Aquna bass, put a small container of ice under the rack in a smoking box or tin. Place the bass fillets on the rack and add half of the smoking chips in the corner of the box. Ignite the chips and seal the box, smoking for 2 minutes. Add the remaining chips and smoke for an additional 2 minutes. Remove the fish and set aside in the fridge until needed.

Poach the Aquna bass fillets by heating the milk in a deep-sided pan to 70ºC. Add the smoked fillets and gently poach for 5 minutes. Remove the pan from the heat and allow the fillets to cool in the milk. Remove the bass from the milk and flake the flesh, removing any bones. Strain the milk through a fine sieve and reserve.

Make the sauce by melting the butter in a pan. Add the flour and cook the roux for 2 minutes. Ladle the reserved milk in a little at a time, whisking well until the sauce is smooth. Stir in the grated Cheddar and flaked Aquna bass and remove the pan from the heat.

For the creme fraiche, simply season the creme fraiche with salt and stir in the finely grated lemon zest and freshly snipped chives.

To cook the omelettes, crack the eggs into a jug along with the milk. Season with salt and freshly ground black pepper. Whisk well. Make one omelette at a time: melt the butter in a non-stick frying pan. Once the butter starts foaming and browning, add half the whisked egg mix and cook the mixture gently, slightly agitating it until it starts to resemble scrambled eggs. Ensuring there are no gaps, increase the heat and spoon half of the saucy fish mixture on one side of the omelette. Sprinkle over half the grated Cheddar and gently fold the omelette over. Slide onto a plate and top with a tablespoon of creme fraiche. Repeat the process with the remaining ingredients to make a second omelette.