Omelette Arnold Bennett

500ml milk

1 bay leaf

5 peppercorns

1 shallot

2 sprigs of thyme

1 large or 2 small smoked haddock sides (not coloured)

60g butter

50g plain flour

½ tsp ground nutmeg

1 tsp Worcestershire

1 tbsp Dijon mustard

1 egg yolk

120g strong sharp cheddar

6 eggs

20g butter

Lemon juice

Salt

Pepper

Parmesan

Add the bay, peppercorns, shallot and thyme to the milk bring this to just below the boil add the haddock turn off the heat cover with a lid or whatever you have. Allow to sit for 6 mins then remove the fish from the milk and set aside removing the skin and flaking up the flesh

Strain off the infused milk and set to one side

Add the butter to a pan once melted add the flour to form the roux cook this out for 2-3 mins before we start adding the infused milk in stages to form the bechamel then add the nutmeg, Worcestershire sauce and mustard. Add the egg yolk and cheese in 2 parts keep the heat low for this then season to taste with salt and pepper

Melt butter in a pan then add the beaten eggs, keep the heat low and fold the eggs into the centre until they are just formed and soft transfer to a smaller cold pan to stop them from over cooking.

Season the omelette with salt and pepper then add the fish, squeeze over some lemon juice then generously top with the mornay sauce. Grate over parmesan then grill/broil until golden and bubbling.

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