Omelette Arnold Bennett

Preparation info

  • Difficulty

    Easy

  • serves

    1–2

Appears in

Darina Allen's Simply Delicious Suppers

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 butter
  • 150 ml cream
  • 3 eggs, preferably free-range
  • salt and freshly ground pepper
  • 2–4 tablespoons grated Parmesan cheese

Garnish

  • freshly chopped parsley

1 × 25cm omelette pan, preferably non-stick

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 with a tablespoon of the cream and season with salt and freshly ground pepper. Whip the egg whites stiffly. Fold into the yolks with the haddock and add half the grated Parmesan cheese.

Melt the remaining butter in the omelette pan. Pour the mixture in gently and cook over a medium heat until the base of the omelette is golden. Spoon the remaining cream over the top and sprinkle with the rest of the finely grated Parmesan. Pop under a hot grill for a minute or so until golden and bubbly on top. Slide on to a hot dish, sprinkle with chopped parsley and serve immediately accompanied by a good green salad.