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Omelette Arnold Bennett |
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1 slice of onion 1-2 slices of carrot 1 bay leaf 4 black peppercorns 150ml/¼ pint milk 110g/4oz smoked haddock 30g/1oz butter 15g/½oz plain flour 3 eggs, separated 3 tablespoons single cream fresh ground black pepper 1 tablespoon freshly grated Parmesan cheese 1. Put onion, carrot, bay leaf, peppercorns and milk into a pan and heat slowly. 2. When the milk is well infused, add the haddock and poach gently for 10 minutes, or until the fish is just cooked. 3. Take out the fish and skin, bone and flake it. Strain and reserve the milk. 4. Melt 15g/½oz of the butter in a small pan add the flour and stir over the heat for 1 minute. 5. Add 150ml/¼ pint of the milk and stir until boiling. 6. Beat the egg yolks with 2 tablespoons of the cream. Season with pepper only and stir into the sauce. Add the haddock and half the cheese. Check and adjust seasoning if necessary. 7. Whisk egg whites into medium peaks and fold into the sauce. 8. Heat grill to its highest setting. 9. Melt remaining butter in an omelette pan pour in the egg mixture. 10. When the omelette is beginning to set, sprinkle with the remaining cheese, pour over the remaining cream and brown quickly under the grill. 11. Slide on to a warmed plate and serve.
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