Arnold bennetta frittata recipe

Ingredients

• 250 g undyed smoked haddock
• 4 fresh bay leaves
• 8 large eggs
• 6 spring onions
• ½ a bunch of fresh mint
• 1 large handful of frozen peas
• olive oil
• 5 g Parmesan cheese

• 2 apples
• 1 lemon
• ½ a bunch of fresh chives
• 1 handful of walnuts
• 75 g watercress
• 2 tbsp extra virgin olive oil
• 30 g Emmental cheese

• 200 g focaccia bread
• 1 lemon

1. Put the fish and bay leaves into the casserole pan and cover with boiling water. Pop the focaccia on the very bottom shelf of the grill to toast. Beat the eggs in a large bowl with a pinch of salt and pepper. Trim and finely slice the spring onions and the top leafy part of the mint and mix into the eggs, along with the peas.
2. 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 a dusting of Parmesan then put the pan under the grill on the top shelf until cooked through, fluffy and golden (roughly 5 minutes).
3. On a nice large board, matchstick or coarsely grate the apples, then quickly squeeze over some lemon juice to stop them discolouring. Finely chop the chives and sprinkle them over the apple. Crumble over the walnuts, add the watercress and drizzle with the extra virgin olive oil, then toss together and season to taste. Speed-peel slices of Emmental over the top. Get the frittata and focaccia out from under the grill and serve straight away with lemon wedges.