Title: Omelet Arnold Bennett
Categories: Breakfast, Smoked, Fish, Eggs, British
Yield: 2 servings
6 lg Eggs (the fresher
-the better)
6 oz Smoked haddock
-(or other smoked large-
-flaked white fish)
2/3 c Cream, heavy
Butter
2 oz Cheddar (sharp),
-finely grated (the
-light yellow New York/
-Vermont style is best)
1 pn Dill
1 pn Salt and pepper
Prepare the fish by poaching it lightly (5 minutes) and then
breaking it up into nice large flakes.
Whip the cream and fold in the grated cheese. Add the fish and
set aside. (The remaining steps are a basic omelet recipe and can
be used with any filling. Crack the eggs, beat them up with the
dill, salt and pepper.)
Meanwhile heat a frying pan. Add a knob of butter and let it
melt. When it has stopped frothing and is just beginning to go
brown...
Slop in half the egg mixture and immediately return to the heat
and stir the eggs two or three times; then with a fork draw the
edges into the middle and allow the un-solidified egg to run onto
the exposed pan.
While it is still a mixture of fluffy and runny, add the haddock
and cream mixture. Continue to cook until underside begins to
turn golden brown. Fold over and serve on a hot plate with bread
and butter immediately. (You can't leave it in the oven for ten
minutes while you do another!)
I came upon it in the Bistro under the Everyman Theatre in
Liverpool, circa 1978. The following is my reconstruction of the
dish I had there.
Marcus G Hand ihnp4!mtunh!mgh
Copyright (C) 1986 USENET Community Trust
