Omelette Arnold Bennett

Ingredients

• 200 g undyed smoked haddock
• 200 ml milk
• 15 g butter, plus extra for cooking
• 15 g plain flour
• 40 g Parmesan, grated
• 2 tbsp double cream
• 5 eggs
• 1 tbsp chopped chives

Method

1. Poach the haddock in the milk for 5 minutes. Lift out, flake and keep the milk.
2. Melt the butter, stir in the flour, then whisk in the warm milk. Simmer for 3 minutes, then add half the cheese and the cream.
3. Heat the grill. Beat the eggs with some pepper and cook in a buttered ovenproof frying pan until almost set.
4. Scatter the fish over, spoon over the sauce and sprinkle with the remaining cheese.
5. Grill for 2–3 minutes until golden and bubbling. Scatter with chives and serve.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.