Omelette Arnold Bennett

Gently poach the haddock in the milk in a covered pan until it begins to flake. Pick the meat from the skin and bones, sieve the milk and let it cool. In a saucepan, melt 1 1/2 tablespoon butter and add the flour. Whisk in the milk in batches and boil to form a creamy sauce. Turn off the heat and beat in the yolks and cheese (keep some extra to finish the dish). Finish with the fish flakes and cream, and season with salt and pepper. Beat the eggs in a bowl and season lightly. Heat the remaining butter in a heavy-based omelette or frying pan and let it foam before adding the eggs. Stir them a bit and then let them set on the bottom. While the top is still creamy, pour the fish sauce over, sprinkle the rest of the cheese and place the pan under a hot grill until golden brown. Slide the omelette to your serving platter and sprinkle with fresh parsley or a herb of your choice.