Omelette Arnold Bennett
Serves 1
3 Eggs
75g (3 oz) Smoked Haddock
15g (½ oz) Butter
1 tbsp Parmesan Cheese
1 tbsp Water
1 tbsp Double Cream
Salt and Black Pepper
Gently poach the haddock in fish stock for 7-8 minutes or until just tender.
Allow to cool and the remove any skin and bones.
Mix the flaked haddock with the cheese and season with salt and pepper.
Lightly beat the eggs in a bowl with the water.
Melt the butter in an omelette pan, pour in the eggs.
Place the fish and cheese on top of the eggs when they begin to set.
Pour over the cream while the eggs are still liquid and transfer to a hot grill for a few minutes until
golden brown.
Do not fold, but slide on to a hot plate and serve immediately.
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