Omelette arnold bennett

Method

1. Preheat the grill to very hot.

2. Place the haddock in a saucepan and pour over the milk. Add an equal quantity of water and poach the haddock over a gentle heat for about 3 minutes, until just cooked. Drain the fish from the pan and gently flake with a fork.

3. Lightly whisk the eggs, add half the smoked haddock and season to taste.

4. Heat a 20cm omelette pan, add a knob of the butter and swirl it around to coat the base and sides. Add a quarter of the egg mixture and cook very quickly, stirring constantly with a fork or spatula until the mixture has lightly set, but is still slightly runny across the surface.

5. Scatter over a quarter of the remaining haddock and the Gruyere cheese.

6. Mix the béchamel and hollandaise sauces together. Carefully fold in the beaten egg white.

7. Cover the omelette with a quarter of the sauce. Sprinkle with a little Parmesan and cook under the grill until lightly browned.

8. Repeat, to make 3 more omelettes and serve straight away with a dollop of crème fraîche and a scattering of fresh chives. Accompany with crisp green salad leaves drizzled in truffle oil.