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    Omelette Arnold Bennett 2010

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    Omelette Arnold Bennett 2010

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    Serves: 1


    • 125g Undyed smoked haddock fillet
    • 200 ml milk
    • 1 bay leaf
    • 15 g butter
    • 1 Small unwaxed lemon, finely grated zest only
    • 30g Parmesan cheese, finely grated
    • 2 tbsp Crème fraîche
    • 3 eggs


    1. Preheat the oven to 180C/gas 4. Put the haddock in a small baking dish and cover with the milk. Add the bay leaf, 5g butter and season. Put in the oven for 10 minutes. Allow to cool slightly, then remove the fish from the milk and flake into a small bowl.
    2. Preheat the grill on high. Mix the lemon zest and grated parmesan into the crème fraîche. Whisk the eggs.
    3. In a small ovenproof frying pan on a medium heat, melt the remaining butter, then add the eggs. Agitate with a spatula to keep them fluffy. When the sides are set, add the crème fraîche mixture and the flaked haddock. Cook for 20 seconds more.
    4. Take the pan off the hob and place it under a hot grill, until the omelette is just puffed and golden on top.

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