Arnold Bennett Omelette
- 100g undyed smoked haddock fillet, boned
- 100ml milk
- 50g of butter
- 1 bay leaf
- 6 peppercorns
- Salt and freshly ground pepper
- 2 tbsp crème fraîche
- 1 lemon, zest only
- 55g gruyere, grated
- Small bunch fresh parsley, finely chopped
- 3 large free-range eggs, beaten
- Preheat the oven to 200C.
- Place the haddock fillet into an ovenproof dish, pour over the milk and
add the butter, bay leaves and the peppercorns.
- Transfer to the oven and poach for 10-12 minutes, then remove from the
oven and set aside to cool slightly.
- Meanwhile, mix the crème fraîche with the lemon zest, grated
gruyere, and chopped parsley. Season, to taste, with salt and freshly
ground black pepper.
- Heat the butter, pour in the eggs, stirring slightly as they cook to loosen
them from the sides of the pan.
- Flake the haddock from the skin while the eggs are cooking, taking care
to remove any remaining bones. Turn on the grill.
- When the eggs are still slightly runny on top but have started to set,
spread over the crème fraîche mixture, then scatter over the
haddock and transfer the from the oven omelette to the grill for a
few minutes, or until golden brown and slightly risen. Serve immediately.