Omelette Arnold Bennett

Contriving to be creamy and fluffy at the same time, this smoked haddock souffle omelette is delicious. No wonder the author Arnold Bennett loved it so much.

Ingredients

Instructions

1. Put the haddock in a shallow pan with water to cover and poach over a medium heat for
   8-10 minutes or until the fish flakes easily. Drain well.
2. Remove the skin and any bones from the haddock and discard. Carefully flake the fish using a fork.
3. Melt half the butter with 60 ml of the cream in a fairly small non-stick pan, then add the flaked fish and stir together gently. Cover the pan and remove from the heat. Preheat the grill.
4. Mix the egg yolks with 15 ml of the cream. Season with pepper, then stir into the fish. Mix the cheese and the remaining cream. Whisk the egg whites until stiff, then fold into the fish mixture. Heat the remaining butter in an omelette pan, add the fish mixture and cook until browned underneath. Pour the cheese mixture over and grill until bubbling. Garnish and serve.

Nutrition

The Half Hour Cook