Omelette Arnold Bennett
200g/7oz smoked haddock
4 medium (US large) eggs, separated
125ml/4fl oz/½ cup single (light)cream
3 tbsp chopped fresh parsley
25g/1oz/2 tbsp butter
50g/2oz/½ cup grated Parmesan
salt and ground black pepper
1 Put the haddock in a pan and cover with water. Bring to the boil, then reduce the heat and simmer gently for 10 minutes. Drain and flake the fish, discarding the skin and bones.
2 Beat the egg yolks in a bowl with most of the cream and some salt and pepper. Stir in the haddock and parsley.
3 Whisk the egg whites in a clean bowl until they form stiff peaks. Gently fold them into the beaten yolk and haddock mixture, using a metal spoon in a figure-of-eight movement.
4 Melt the butter in an omelette pan. Add the egg mixture and cook over a low heat until set underneath.
5 Preheat the grill (broiler). Mix the Parmesan and remaining cream and spread it lightly over the top of the omelette.
6 Cook under the hot grill until brown and bubbling. Cut in half and serve immediately.