Omelet Arnold Bennett

Directions

1. 1
   Prepare the fish by poaching it lightly (5 minutes) and then breaking it up into nice large flakes.
2. 2
   Whip the cream and fold in the grated cheese.
3. 3
   Add the fish and set aside.
4. 4
   (The remaining steps are a basic omelet recipe and can be used with any filling.
5. 5
   Crack the eggs, beat them up with the dill, salt and pepper.)
6. 6
   Meanwhile heat a frying pan.
7. 7
   Add a knob of butter and let it melt.
8. 8
   When it has stopped frothing and is just beginning to go brown...
9. 9
   Slop in half the egg mixture and immediately return to the heat and stir the eggs two or three times; then with a fork draw the edges into the middle and allow the un-solidified egg to run onto the exposed pan.
10. 10
    While it is still a mixture of fluffy and runny, add the haddock and cream mixture.
11. 11
    Continue to cook until underside begins to turn golden brown.
12. 12
    Fold over and serve on a hot plate with bread and butter immediately.
13. 13
    (You can't leave it in the oven for ten minutes while you do another!)