Omelet Arnold Bennett

* Exported from MasterCook *

OMELET ARNOLD BENNETT

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lg Eggs (the fresher
-the better)
6 oz Smoked haddock
-(or other smoked large-
-flaked white fish)
2/3 c Cream, heavy
Butter
2 oz Cheddar (sharp),
-finely grated (the
-light yellow New York/
-Vermont style is best)
1 pn Dill
1 pn Salt and pepper

Prepare the fish by poaching it lightly (5 minutes)
and then breaking it up into nice large flakes.

Whip the cream and fold in the grated cheese. Add the
fish and set aside. (The remaining steps are a basic
omelet recipe and can be used with any filling. Crack
the eggs, beat them up with the dill, salt and pepper.)

Meanwhile heat a frying pan. Add a knob of butter and
let it melt. When it has stopped frothing and is just
beginning to go brown...

Slop in half the egg mixture and immediately return to
the heat and stir the eggs two or three times; then
with a fork draw the edges into the middle and allow
the un-solidified egg to run onto the exposed pan.

While it is still a mixture of fluffy and runny, add
the haddock and cream mixture. Continue to cook until
underside begins to turn golden brown. Fold over and
serve on a hot plate with bread and butter
immediately. (You can't leave it in the oven for ten
minutes while you do another!)

NOTES:

* Omelet with cream and smoked fish filling -- In the
vein of artery cloggers, this recipe must be one of
the highest-cholesterol dishes I've come across in
years. It may sound unconventional, but delicious it
most certainly is. I came upon it in the Bistro under
the Everyman Theatre in Liverpool, circa 1978. The
following is my reconstruction of the dish I had there.

* My guess, although I haven't yet tried, is that the
smoked haddock could be substituted with any
large-flaked smoked white fish, like cod perhaps. The
important point is that it should not have an
overpowering flavour. I bought mine in a Scottish
specialty shop in Kearny, NJ. Also, you should grate
the cheese as finely as possible so that it blends
smoothly with the cream.

* Now a diatribe on omelet pans. I have always been
most successful with a small thin tinned-copper omelet
pan (which loses its heat and reheats very quickly),
and a heavy cast iron skillet, which maintains an even
hot temperature (and doesn't need to be reheated after
adding the egg mixture). Aluminum and stainless steel
pans tend to cool down too much and then take too long
to reheat which results in a dry leathery omelet.
(But, there again, you may like 'em like that.)

: Difficulty: easy to moderate.
: Time: 15 minutes.
: Precision: measuring spoils the fun.

: Marcus G Hand
: AT&T Information Systems, Holmdel, New Jersey
: ihnp4!mtunh!mgh
: The way to a man's heart-attack is through his
stomach...

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