Omelette A La Bennett Recipes

Steps:

• 1. Heat milk with peppercorns and bay leaf
• Poach fish for 5 minutes, flipping once
• Melt 1 tbsp butter over low heat
• Remove from heat and add flour to make roux
• 5. Return to heat and add half milk
• When smooth, add rest of milk and 1/2 cup Parmesan
• Season & add egg yolk
• Leave to cool
• Beat egg white to stiff peaks and set aside
• 10. In another bowl, beat 4 eggs
• Heat butter in omelette pan until frothy, but not browned
• Add fish and pour over eggs
• Stir for 1 minute then cook over medium heat until top is still moist and liquid egg in the middle
• Stir egg whites into Parmesan sauce
• 15. Remove pan from heat and pour over sauce and grated parmesan
• Put under grill for 1 minute until spotted brown
• Slide onto warmed starving plate but do not fold

Steps:

• Pre-heat broiler.
• Combine haddock and cheese.
• Whisk together the eggs and water. Season with salt and pepper.
• Melt butter in omelette pan and add eggs.
• Add fish and cheese on top of eggs just when they are beginning to set.
• Immediately add cream to pan and place under broiler, just until the top is browned.
• Slide on to warmed plate and serve immediately.

Steps:

• Place the smoked haddock in a saucepan. Add in enough milk to cover the haddock, together with the bay leaf, onion and parsley.
• Simmer the haddock gently for 3-4 minutes until the flesh is opaque. Remove the haddock and skin and flake it.
• Whisk the eggs in a bowl and season with salt and freshly ground pepper.
• Melt the butter in a heavy-based medium frying pan over a moderate heat.
• Pour in the whisked eggs, tilting the pan to spread them evenly.
• Fry the omelette until the top is almost set but still slightly runny. Scatter over the smoked haddock flakes and spoon over the cream. Sprinkle over the Parmesan cheese.
• Meanwhile, preheat the grill until hot. Finish the omelette off under the grill until brown and bubbling.
• Serve at once with grilled tomatoes, garnished with watercress.