Omelette Arnold Bennett

Cook Time 45 minutes

Servings 2

Ingredients

10g butter

5 eggs, whisked 

3 tbsp finely chopped chives, plus extra for garnish  

400g hot smoked trout or salmon (or other smoked fish like kingfish or undyed haddock)

Mornay Sauce

30g butter

30g plain flour 

600ml milk

1 bay leaf

1 tsp Dijon mustard 

50g smoked cheddar cheese, grated plus extra for sprinkling

1 egg yolk

Pinch nutmeg

Salt and pepper

Method

For the mornay, heat the milk and bay leaf in a sauté pan to a simmer. Add the smoked fish filet and poach for 2-3 minutes. Remove fish and discard bay leaf.

In a saucepan melt the butter in a saucepan. Add the flour and stir with a wooden spoon to make the roux. Now using a whisk, gradually add the heated milk. Bring the sauce to boil and once thick and smooth remove from the heat and season with salt, pepper and nutmeg. Add half of the cheese, mustard and yolk and whisk to incorporate.

Preheat the grill element of the oven.

Whisk the eggs and chives in a bowl with a small pinch of salt. Melt the butter in a pan and when foamy add the eggs. With a wooden spoon stir and agitate them in a circular movement to curdle the eggs until the omelette is just set on the bottom but still slightly runny in the middle.

Place eggs into a medium oven-safe dish. Top with extra cheese, flaked fish and mornay sauce. Grill until bubbly and browned on top.