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Bring 400ml milk to a simmer along with 3 crushed cloves of garlic and sprig of thyme
Add the fish and cook for around 3 minutes or until the haddock starts to flake
Drain off the fish reserving the milk and flake up the fish into big pieces
With the cooking milk from the fish make a white sauce with 200ml of the milk, 20g butter and 20g plain flour
Enhance the flavour with half a teaspoon of Dijon mustard, salt pepper and a few scrapes of nutmeg
Cool the sauce slightly and add the haddock flakes
Stir lightly being careful not to break up the fish too much
To cook the omelette, break 3 large eggs into a well buttered skillet pan
Season and stir then let the egg cook out to form the omelette base
Remove from the heat and sprinkle on grated cheddar cheese and gruyere cheese
Add the haddock sauce mix to evenly cover the omelette
Sprinkle with a little more cheese and then place under a hot grill until lightly golden and bubbling
Finish with some chopped chives and parsley and serve from straight from the pan