Omelette Arnold Bennett
This simple form of the world famous omelette made with smoked haddock from a local producer Black Mountain Smoked Foods. There produce is simply outstanding. My method of making the omelette does not including bechemel or mornay sauce but is simple and easy to follow.
300g Smoked Haddock Fillet
300ml Whole Milk
6 Free range eggs
60g Cheese ( I used Wye Valley Cheese that Ffion bought on Saturday)
50ml Double Cream
25g Unsalted Butter
Fresh ground black pepper.
Take a large sided frying pan and place the haddock fillet and cover with the milk, poach for around 3-4 minutes in lightly bubbling milk. Remove from the heat and using a fish slice or slotted spoon remove the fish and transfer to a plate.
Preheat the grill to high. Beat the eggs with a little seasoning. Melt the butter in a small frying pan, about 20cm wide, with an ovenproof handle, until the butter begins to foam. Pour the eggs into the pan and cook over a medium heat for 10 seconds until the eggs begin to set around the outside. Then, using the back of a fork, pull the set egg from the outside of the pan into the centre, allowing the uncooked egg to run to the outside.
When the egg is almost set but not quite take the flaked haddock and sprinkle over the omelette, sprinkle the grated cheeses and drizzle over the cream.
Place under the hot grill and cook until golden and bubbling, remove and transfer to plates and serve immediately.