This rather special smoked haddock omelette named after the writer Arnold Bennett is a classic restaurant dish and easy to recreate at home.
- 300ml/10fl oz milk
- 200g/7oz un-dyed smoked haddock
- 1 bay leaf
- 10 black peppercorns
- 4 free-range eggs
- 40g/1Â½oz butter
- 15g/Â½oz plain flour
- 50g/1Â¾oz grated mature cheddar cheese
- sea salt and freshly ground black pepper
- Pour the milk into a large shallow pan, then add the smoked haddock, bay leaf and peppercorns and bring to a simmer.
- Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently.
- Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin.
- Meanwhile, strain the milk into a clean pan and beat the eggs together in a separate bowl.
- Heat a frying pan until medium-hot, add 15g/Â½oz of the butter and the eggs and cook gently, stirring with a fork until they just hold together.
- Add half the flaked fish to the top of the omelette, then roll out of the pan onto an ovenproof serving dish and top with the remaining fish.
- Preheat the grill to hot.
- Wipe out the omelette pan and add the remaining 25g/1oz butter and melt, then add the flour and cook stirring well for two minutes. Gradually add the milk, whisking all the time until it forms a smooth sauce. Season the sauce with salt and black pepper.
- Pour the sauce over the top of the omelette, then scatter the grated cheese over the top and place under the grill for 3-5 minutes, or until golden-brown and bubbling.
- Serve immediately.