Omelette Arnold Bennet

75g smoked haddock A little milk 25g butter 150ml cream 3 or 4 eggs Salt and freshly ground pepper 2-3 tbsp grated Parmesan cheese chopped Parsley for garnish Put the smoked haddock into a small saucepan. Cover with milk and simmer gently until it is cooked enough to separate into flakes (about 10 minutes). Drain. Toss the haddock over a moderate heat with half the butter and 2 tablespoons of the cream and keep aside. Separate the eggs, beat the yolks with a tablespoon of the cream and season with salt and freshly ground pepper. Whip the egg whites. Fold into the yolks with the haddock and add half the grated Parmesan cheese. Melt the remaining butter in an omelette pan. Pour the mixture in gently and cook over a medium heat until the base of the omelette is golden. Spoon the remaining cream over the top and sprinkle with the rest of the finely grated Parmesan. Pop under a hot grill for a minute or so until golden and bubbly on top. Serve in the pan or slide on to a hot dish, sprinkle with chopped parsley and serve immediately with a green salad.