Omelette Arnold Bennett

4 oz smoked haddock
2 tbsps butter
2 tbsps cream
4 eggs, separated
cup cream, extra
cup grated gruyere cheese
2 tbsps butter, extra
salt and fresh ground black pepper, to taste

1. Place haddock in small frying pan and cover with water.  Bring slowly to boil; turn off heat.  Cover pan and leave 10 minutes; drain.  Skin fish, remove any bones and flake.

5. Sprinkle with remaining cheese, pour remaining cream over.  Add salt and pepper.  Brown quickly under a preheated grill.  Slide onto serving plate.  Serve with lime wedges and mixed salad.

2. Wipe out pan return to heat; melt butter, add cream and flaked haddock.  Stir over medium heat for 2-3 minutes,  leave mixture to cool.

3. In a small bowl beat egg yolks; add 1 tbsp of the extra cream.  In another bowl beat egg whites until soft peaks form.  Fold in the yolks, haddock mixture and half the grated cheese.

4. Melt extra butter in medium non-stick frying pan.  When hot, add egg mixture.  Cook until golden and set on the bottom; do not fold.

     Serves 2.