Arnold Bennett Omelette (Smoked fish omelette)
- 170g cooked smoked fish (I use Hoki)
- 6 eggs
- 3 tablespoons cream
- 1 teaspoon butter
- 2 tablespoons grated cheese (preferably Parmesan)
- Salt & pepper
Serve with crusty bread and a tossed green salad.
Flake the boned, cooked fish and mix with the grated cheese. Season to taste – be careful adding the salt as the amount depends on the saltiness of the fish. Beat the eggs lightly with about a dessertspoon of water per egg. Melt the butter in a non-stick 20cm fry pan. Make sure the cooking element is hot, but don’t let the butter brown.
Pour in the egg mixture, tipping the pan so the eggs run all over it. When the bottom is set, put the fish and cheese on top. Let the fish get warm and the egg golden brown underneath. Do not let the top of the egg mix set, as they must be still creamy and liquid. Pour over the thick cream, sprinkle with freshly ground pepper and put under a hot grill for about two minutes, until the top is golden.
Do not fold this omelette. It is made Spanish style and is slid, cream side up, onto a hot plate.