Recipe - Omelet Arnold Bennett

6 lg Eggs (the fresher
the better)
6 ounce Smoked haddock
(or other smoked large
flaked white fish)
2/3 cup Cream, heavy
Butter
2 ounce 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 unsolidified 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 highestcholesterol 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 largeflaked 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 tinnedcopper 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
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: The way to a man's heartattack is through his stomach...

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini