Omelette Arnold Bennett recipe

Method

1. Heat the grill to medium/high heat. Put the fish in a small pan and pour over the milk, bring up to a simmer, then turn off the heat and leave for a few minutes until the fish is just cooked through. Strain off the milk into a jug and flake the fish. Set aside.
2. Beat 4 of the eggs and 1/2 tbsp. of cold water in a small bowl with a pinch of salt and black pepper. Separate the other two egg, set the yolks aside and beat the whites until stiff.
3. Melt 2 tbsp of the butter in a small pan until foaming, add the flour and stir to make a roux, cook for 45 seconds the gradually add the milk, whisking all the time, until you have a smooth lump free sauce. Bubble for a few minutes, stirring often, until thickened. Add the mustard powder, cayenne pepper, egg yolks, parsley and half the Parmesan cheese. Gently fold in the egg white.
4. Heat the rest of butter in a small omelette pan, once gently foaming add the beaten eggs and haddock. Using a spatula bring the cooked egg from the outside of the pan into the centre until you have a just set omelette on the top which is still runny in the centre.
5. Remove the pan from the heat and spread the sauce on top of the omelette, pop under the pre-heated grill for 2 minutes, then sprinkle with the reserved Parmesan cheese and grill for a further minute or two until golden and risen. Serve immediately with the lemon wedges for squeezing over.

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