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Omelette Arnold Bennett

ingredients

serves 2
4 oz (100 g) smoked haddock
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
3 eggs, separated
salt and freshly ground pepper
2 oz (50 g) English Cheddar cheese, grated

method

1. Place the fish in a saucepan and cover with water. Bring to the boil and simmer gently for 10 minutes. Drain and flake the fish, discarding skin and bones.

2. Place the fish in a pan with half the butter and 30 ml (2 tbsp) fresh cream. Toss over a high heat until the butter melts. Leave to cool.

3. Beat the egg yolks in a bowl with 15 ml (1 tbsp) fresh cream and seasoning. Stir in the fish mixture. Stiffly whisk the egg whites and fold in.

4. Heat the remaining butter in an omelette pan. Fry the egg mixture, but make sure it remains fairly fluid. Do not fold over. Slide it on to a flameproof serving dish.

5. Top with the cheese and remaining fresh cream blended together, then quickly bubble under a preheated grill. Slide on to a heatproof serving plate.

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