Method

• Place the milk in a pot with the peppercorns and onion
• Place the gurnard into the milk and bring to a gentle simmer
• Poach the fish for 2-3 minutes until cooked through
• Remove the fish from the milk and set aside
• Strain and discard the onion and peppercorns out of the milk
• Melt the butter in a pot on a moderate heat and then add the flour
• Cook for a minute before gradually adding the warm milk whilst whisking to make sure the sauce is smooth
• Once all of the milk is added you can remove from the heat and flake the fish back in to the sauce
• Add the lemon zest and parsley
• Season to taste with salt and pepper
• Next prepare the salad by removing a handful of the beans and a few pieces of capsicum from the pickling brine and finely slice both
• Finely slice the fennel bulb and chop up some of the fennel top
• Mix the fennel, fennel top, capsicum and beans together and season with salt if needed
• Make the omelette next, turn the oven on to grill
• In a bowl whisk together the eggs and add a little salt and pepper
• Heat a 23-25cm fry pan on moderate-high heat, once hot but not smoking add a drizzle of olive oil and then the eggs
• Swirl the eggs over the base of the pan and allow to set a for a moment before gently dragging the outside edge of the omelette towards the centre whilst tilting the pan so uncooked egg runs to the outside
• Repeat this step until all of the runny egg is starting to set
• Remove the pan from the heat, spread the fish mix over the omelette and sprinkle over some feta cheese
• Place the omelette under the grill until the feta is melted
• Enjoy the omelette straight away with the zingy bean and fennel salad on the side