Yield: 1 servings
|\N \N||-Arnold Bennett (1867-1931), the British novelist and dramatist was best known for his realistic novels about the industrial midlands. He also wrote reviews of London theatrical presentations. During this part of his life, he often had late suppers at the Savoy Hotel in the Strand, where one of his favorite dishes was this omelette which was named for him and still appears regularly on the menu.|
Ingredients: ½ lb. cooked, flaked haddock 2 tbs grated Parmesan salt and white pepper, to taste 6 eggs 1 tablespoon butter 3 tbs double cream
Mix the fish and cheese gently, and season lightly with salt and white pepper. Beat the eggs lightly. Melt the butter in an omelette pan, add the eggs and cook until they are nearly done, but still slightly liquid on top. Spread the fish mixture over the top of the omelette and pour the cream over it. Place under a salamander (overhead broiler) for a few minutes, until the cream begins to bubble, but do not brown. Without folding the omelette over, slide it onto a warm platter and serve at once.
Notes: 1. Finnan (or Findon) haddock originated in the village of Findon, Scotland, just south of Aberdeen. Other light fleshed fish which is not too heavily smoked may be substituted. 2. For double cream, use heavy or whipping cream, but do not whip it. 3. The British measurements used in this recipe are the same as those in the US, so no conversion is necessary.