Omelette Arnold Bennett recipe

Directions

1. 1
   Blend the flour and butter together to make a paste then chill until firm.
2. 2
   Pour the milk into a small pan and add the bay leaf, peppercorns, cloves and onion.
3. 3
   Heat the milk gently over a low heat to just below boiling point.
4. 4
   Lower in the haddock skin-side down and poach gently for about 4 minutes, until the fish is just beginning to show signs of flaking when pressed.
5. 5
   Remove the fish from the milk with a slotted spoon and, when it is cool enough to handle, remove the skin and any bones and flake into pieces.
6. 6
   Strain the milk into a bowl and discard the aromatics.
7. 7
   Pour 100ml of the infused milk into a clean small pan and return to the heat.
8. 8
   Gradually whisk in the butter paste, adding small pieces at a time, and bring to the boil.
9. 9
   Cook for 1-2 minutes, whisking constantly until you have a smooth sauce.
10. 10
    Put the yolks in a bowl and beat lightly with the cream.
11. 11
    Gradually whisk in the sauce then fold in the haddock and half of the cheese.
12. 12
    Check for seasoning.
13. 13
    Preheat the grill to a medium setting.
14. 14
    Lightly oil an 18-20cm omelette pan and place over a medium to high heat.
15. 15
    Break the eggs into a bowl, season and beat with a fork.
16. 16
    Add a knob of butter to the pan and swirl it about to coat.
17. 17
    When the butter starts to foam, pour in the eggs.
18. 18
    Stir them continually, tilting the pan from side to side, until the eggs set on the bottom and the top is soft and creamy.
19. 19
    Remove the pan from the heat then pour the haddock mixture on top of the omelette.
20. 20
    Sprinkle over the remaining cheese and grill for a few minutes until golden brown.
21. 21
    Serve piping hot with some crusty bread if liked.