- 250g (9 oz) smoked haddock
- 200ml (1 cup) milk
- 200g (7 oz) creme fraiche
- 1 bay leaf
- 40g (1 1/2 oz) butter
- 2 tablespoons flour
- 1 teaspoon English mustard
- dash of worcestershire sauce
- 25g parmesan cheese (grated)
- 1 small bunch of chopped parsley
- 1 tablespoon of olive oil
- 6 eggs
- Pour your milk into a sauce pan. Add the creme fraiche and bay leaf and then bring the milk up to the boil.
- Slide in the smoked haddock and poach your fish for about 5 minutes till just cooked.
- Drain the milk from the haddock and set aside. When its cool enough to handle flake the smoked haddock into medium sized pieces.
- Next melt the butter in a sauce pan. Than add the flour and cook the roux on a low heat with out colour for 2 minutes.
- Slowly add in the reserved milk from cooking your haddock and bring the sauce up to the boil. Stir it constantly till it becomes thick and velvety.
- Next add in the English mustard, worcestershire sauce, half the parmesan, parsley, and the flakes of smoked haddock to your sauce.
- Now its time to make the omelette. Beat the eggs together and heat a pan on the stove. When the pan is hot add the oil and then pour in your eggs.
- Allow the eggs to settle on the bottom of the pan and then scrape in the edges of the omelette to the center allowing some of the uncooked egg out to the edges. Remember don’t over cook the eggs.
- When your eggs are barely cooked pour over the sauce, sprinkle with the remaining parmesan and glaze under a hot grill till golden brown.
- Serve your omelette Arnold Bennett with a simple salad and some crusty bread.
Alternative fish – smoked cod or coley.