Omelette Arnold Bennett
- 3 12 ounces smoked haddock, undyed
- milk, to cover
- 1 bay leaf
- 1 slice onion
- 2 sprigs fresh parsley
- 4 eggs
- salt & freshly ground black pepper
- 1 slice butter
- 2 tablespoons cream, whipped
- 1 -2 tablespoon freshly grated parmesan cheese
- grilled tomatoes
- watercress
- Place the smoked haddock in a saucepan.
- Add in enough milk to cover the haddock, together with the bay leaf, onion and parsley.
- Simmer the haddock gently for 3-4 minutes until the flesh is opaque.
- Remove the haddock and skin and flake it.
- Whisk the eggs in a bowl and season with salt and freshly ground pepper.
- Melt the butter in a heavy-based medium frying pan over a moderate heat.
- Pour in the whisked eggs, tilting the pan to spread them evenly.
- Fry the omelette until the top is almost set but still slightly runny.
- Scatter over the smoked haddock flakes and spoon over the cream.
- Sprinkle over the Parmesan cheese.
- Meanwhile, preheat the grill until hot.
- Finish the omelette off under the grill until brown and bubbling.
- Serve at once with grilled tomatoes, garnished with watercress.
haddock, milk, bay leaf, onion, parsley, eggs, salt, butter, cream, parmesan cheese, tomatoes, watercress
Taken from www.food.com/recipe/omelette-arnold-bennett-347913 (may not work)