Omelet Arnold Bennett

1. 1

   Prepare the fish by poaching it lightly (5 minutes) and then breaking it up into nice large flakes.

2. 2

   Whip the cream and fold in the grated cheese.

3. 3

   Add the fish and set aside.

4. 4

   (The remaining steps are a basic omelet recipe and can be used with any filling.

5. 5

   Crack the eggs, beat them up with the dill, salt and pepper.)

6. 6

   Meanwhile heat a frying pan.

7. 7

   Add a knob of butter and let it melt.

8. 8

   When it has stopped frothing and is just beginning to go brown...

9. 9

   Slop in half the egg mixture and immediately return to the heat and stir the eggs two or three times; then with a fork draw the edges into the middle and allow the un-solidified egg to run onto the exposed pan.

10. 10

    While it is still a mixture of fluffy and runny, add the haddock and cream mixture.

11. 11

    Continue to cook until underside begins to turn golden brown.

12. 12

    Fold over and serve on a hot plate with bread and butter immediately.

13. 13

    (You can't leave it in the oven for ten minutes while you do another!)

* Per serving · 4 servings · Values may vary.

No additional tips available.