This is actually very similar to the classic omelette Arnold Bennett. Properly cooked, it is absolutely delicious and I've no doubt your guests will savour every mouthful. If you are really short of time, substitute smoked mackerel fillets and flake as for the recipe, which will save you having to poach the fish.
- 450ml (¾ pint) milk
- 450g (1lb) smoked haddock fillet, skinned and boned
- 75g (3oz) Gruyère cheese, grated
- 25g (1oz) freshly grated Parmesan cheese
- 75ml (3fl oz) cream
- 12 eggs
- 50g (2oz) butter
- 4 ripe tomatoes, sliced
- Sea salt and freshly ground white pepper
- Snipped fresh chives, to garnish
- Baby spinach salad, to serve
- Pour the milk into a saucepan and bring to a gentle simmer. Add in the haddock and poach for about 3 minutes.
- Remove it from the pan and flake it, discarding any stray skin and bones. Mix the flaked haddock with the two cheeses, setting aside a handful of the cheese mix for grilling later. Season to taste.
- Meanwhile, gently heat the cream in a small heavy-based pan until it has reduced by one-third.
- To make each omelette, preheat the grill to hot. Whisk together 3 of the eggs and season to taste. Melt a little butter in an omelette pan.
- Pour the eggs into the hot pan and move gently about so that all the egg mixture comes in contact with the hot pan.
- Divide the fish and cheese mixture into 4 portions. Place one portion on top of the omelette and let it warm through for a few minutes, until the underside of the omelette is golden brown.
- Pour over a little of the reduced cream, add a layer of the sliced tomatoes and finish with a final sprinkling of the cheese mix.
- Place the omelette under the hot grill for 2 minutes. Slide the omelette onto a warmed plate and serve without folding.
- Scatter over the chives to garnish. Repeat with the remaining ingredients until you have made 4 omelettes.
- Serve at once with a separate dish of spinach salad.