Eggs Arnold Bennett
smoked haddock
Milk
bay leaf
6 free range eggs
6 tbs cream
2 tbs butter
2 tbs plain flour
grated cheese
Method
Prepare the fish by poaching it in milk and removing any skin and bones. Drain the fish, set it aside. Remove the bay leaf and keep the stock to make the sauce.
Make a roux with half the butter and all the plain flour. Gradually add the milk until the sauce thickens.
Separate the white/yolks from two eggs and add the beaten yolks to the sauce.
Add flaked fish and half the grated cheese to the sauce. Stir continuously for two to three minutes. Set aside to cool.
Beat the egg whites until they form stiff peaks. Set aside.
Beat the remaining 4 eggs for the omelette.
In a heatproof frying pan, melt the remaining butter until it is brown. Add the beaten eggs. Make an omelette that has well-formed sides but whose middle is still slightly soft. Remove from heat.
Fold the beaten whites carefully into the sauce.
Spoon the fish mixture onto the top of the omelette. Sprinkle the remaining grated cheese on top.
Put the pan under the pre-heated grill (about 5cms from the heat) for 2-4 minutes until the omelette has risen and the cheese is golden brown.
Serve immediately from the pan, with a fresh salad.
