Name: Omelette Arnold Bennett
Yield: serves 1–2
Ingredients: salt and freshly ground pepper; 55–85 g smoked haddock; 2–4 tablespoons grated Parmesan cheese; 150 ml cream; 30 g butter; freshly chopped parsley; a little milk; 3 eggs, preferably free-range

Preparation info

serves
1–2

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

This delicious omelette would also be very good made with smoked salmon or smoked mackerel.

Ingredients

55–85 g smoked haddock
a little milk
30 g

Fish course
Supper
Pescatarian
Gluten-free

Method

Put the smoked haddock into a small saucepan. Cover with milk and simmer gently until it is cooked enough to separate into flakes (about 10 minutes). Drain. Toss the haddock over a moderate heat with half the butter and 2 tablespoons of the cream and keep aside. Separate the eggs, beat the yolks wit

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Ingredients

Method

Part of