Omelette Arnold Bennett recipe
 This indulgent omelette recipe is rich, creamy and perfect for a weekend treat. Fluffy eggs, béchamel sauce and smoked haddock are topped with cheese and grilled to create a crisp top. 700ml/1¼ pint milk 2 cloves1 bay leafa few parsley stalks1 onion, chopped1 undyed smoked haddock fillet (about 300g/10½oz)5 large free-range eggs, plus 2 yolks15g/½oz butter, plus extra knob for cooking15g/½oz plain flour50g/1¾oz Parmesan, finely grated 1 tbsp crème fraîchesalt and pepper 700ml/1¼ pint milk 2 cloves 1 bay leaf a few parsley stalks 1 onion, chopped 1 undyed smoked haddock fillet (about 300g/10½oz) 5 large free-range eggs, plus 2 yolks 15g/½oz butter, plus extra knob for cooking 15g/½oz plain flour 50g/1¾oz Parmesan, finely grated 1 tbsp crème fraîche salt and pepper Method Put the milk, cloves, bay leaf, parsley stalks and onion in a wide, shallow pan and bring to the boil. Remove from the heat and leave to infuse for 10 minutes. Bring the milk back to a simmer. Cut the haddock fillet in half and place in the milk, making sure it’s submerged. Turn off the heat, place a lid on the pan and leave to gently poach in the milk for 10 minutes, or until the fish is cooked and the flesh flakes easily.Remove the haddock from the pan and reserve the poaching liquor. Once cool enough to handle, remove and discard any bones and skin. Flake the flesh into large pieces and set aside until needed. Strain the milk and measure out 300ml/10fl oz into a saucepan and reheat. Whisk the 5 whole eggs in a bowl and season with salt and pepper. To make a béchamel sauce, melt the butter in a clean pan. Stir in the flour and continue cooking for a few minutes. Slowly add the warmed milk, whisking the whole time. Keep cooking over a gentle heat for about 5 minutes until it is the consistency of wallpaper paste, then take off the heat. Season to taste and transfer to a bowl.Melt a knob of butter in a 23cm/9in cast iron pan or heavy-based frying pan. Cook the whisked eggs over a very gentle heat until just set on the bottom but still liquid on top. Sprinkle with the Parmesan and add the flaked haddock to the pan. Mix the béchamel sauce with the egg yolks and crème fraîche. Spoon this on top of the haddock, then use a blowtorch to glaze the top (alternatively place under a grill preheated to the hottest setting). Move the flame over the omelette until it’s golden brown and caramelized. Serve in the pan. Put the milk, cloves, bay leaf, parsley stalks and onion in a wide, shallow pan and bring to the boil. Remove from the heat and leave to infuse for 10 minutes. Put the milk, cloves, bay leaf, parsley stalks and onion in a wide, shallow pan and bring to the boil. Remove from the heat and leave to infuse for 10 minutes. Bring the milk back to a simmer. Cut the haddock fillet in half and place in the milk, making sure it’s submerged. Turn off the heat, place a lid on the pan and leave to gently poach in the milk for 10 minutes, or until the fish is cooked and the flesh flakes easily. Bring the milk back to a simmer. Cut the haddock fillet in half and place in the milk, making sure it’s submerged. Turn off the heat, place a lid on the pan and leave to gently poach in the milk for 10 minutes, or until the fish is cooked and the flesh flakes easily. Remove the haddock from the pan and reserve the poaching liquor. Once cool enough to handle, remove and discard any bones and skin. Flake the flesh into large pieces and set aside until needed. Remove the haddock from the pan and reserve the poaching liquor. Once cool enough to handle, remove and discard any bones and skin. Flake the flesh into large pieces and set aside until needed. Strain the milk and measure out 300ml/10fl oz into a saucepan and reheat. Strain the milk and measure out 300ml/10fl oz into a saucepan and reheat. Whisk the 5 whole eggs in a bowl and season with salt and pepper. Whisk the 5 whole eggs in a bowl and season with salt and pepper. To make a béchamel sauce, melt the butter in a clean pan. Stir in the flour and continue cooking for a few minutes. Slowly add the warmed milk, whisking the whole time. Keep cooking over a gentle heat for about 5 minutes until it is the consistency of wallpaper paste, then take off the heat. Season to taste and transfer to a bowl. To make a béchamel sauce, melt the butter in a clean pan. Stir in the flour and continue cooking for a few minutes. Slowly add the warmed milk, whisking the whole time. Keep cooking over a gentle heat for about 5 minutes until it is the consistency of wallpaper paste, then take off the heat. Season to taste and transfer to a bowl. Melt a knob of butter in a 23cm/9in cast iron pan or heavy-based frying pan. Cook the whisked eggs over a very gentle heat until just set on the bottom but still liquid on top. Sprinkle with the Parmesan and add the flaked haddock to the pan. Melt a knob of butter in a 23cm/9in cast iron pan or heavy-based frying pan. Cook the whisked eggs over a very gentle heat until just set on the bottom but still liquid on top. Sprinkle with the Parmesan and add the flaked haddock to the pan. Mix the béchamel sauce with the egg yolks and crème fraîche. Spoon this on top of the haddock, then use a blowtorch to glaze the top (alternatively place under a grill preheated to the hottest setting). Move the flame over the omelette until it’s golden brown and caramelized. Serve in the pan. Mix the béchamel sauce with the egg yolks and crème fraîche. Spoon this on top of the haddock, then use a blowtorch to glaze the top (alternatively place under a grill preheated to the hottest setting). Move the flame over the omelette until it’s golden brown and caramelized. Serve in the pan.