Omelette Arnold Bennett

Ingredients for 1 servings:

• 3 m.-sized eggs, very fresh and at room temperature
• 75 g fish (haddock), smoked
• 15 g butter
• 1 tbsp Parmesan, freshly grated
• 1 tbsp water
• 1 tbsp double cream
• Salt and pepper, black, freshly ground
• Milk

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Poach the fish in a little milk over low heat for 7-9 minutes until tender. Drain, remove bones and skin, let cool, and shred. Mix with the Parmesan cheese, salt, and pepper. Lightly beat the eggs with the water. Heat the butter in a pan and add the eggs. Let it set over medium heat for about 2 minutes. Spread the fish and cheese mixture on top and pour the double cream over it. Grill under a grill for 3-5 minutes until golden brown. Serve on a warmed plate without folding.