Omelette Arnold Bennett Recipe

Method

1. Poach the smoked haddock in the milk for about 10 to 15 minutes, or until the fish begins to flake.

2. Skin, bone and flake the fish and mix with the cheese sauce, then season with pepper and heat through gently. Beat the eggs with the parsley.

3. Heat two non-stick omelette pans with a little butter if wished, and make two omelettes with the eggs and herbs mixture. Divide the hot fish sauce between the omelettes, turn out onto warmed plates and serve with mixed salad.