OMELETTE ARNOLD BENNETT

Preparation Method :

• Remove the skin and any bones from the haddock fillet and discard. Carefully flake the flesh using a fork.
• Melt half the butter with cream in a fairly small non-stick saucepan, then add the flaked fish and stir together gently. Cover the pan with a lid, remove from the heat and set aside to cool.
• Mix the egg yolks with cream. Season with pepper, then stir into the fish. In a separate bowl, mix the cheese and the remaining cream.
• Stiffly whisk the egg whites, 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.