Asparagus omelette Arnold Bennett

(SERVES 1-2) Ingredients

• 100g undyed, smoked haddock

• 450ml whole milk

• 4 spears British asparagus

• 55g unsalted butter

• 30g plain flour

• ½ teaspoon Dijon mustard

• Pinch salt

• 60g vintage cheddar, grated

• 1 heaped tbsp creme fraiche

• 3 free-range eggs

METHOD To poach the fish:

Put the fish in a medium pot, cover with the milk and place on a medium heat. Once it reaches a simmer, turn the heat down and poach lightly for 5-8 minutes until cooked. Strain and reserve the milk to use for the sauce (you should be left with approx 400ml, but if you have less than that just add a little extra to make it up). Set aside the fish to cool.

To cook the asparagus:

Drop the spears in boiling, salted water for 2-3 minutes (less if the stems are slender) then drain and refresh under very cold, running water. Set aside.

To make the sauce:

Melt 30g of the butter in a pot on a medium heat. When it has melted add the flour and stir the paste well with a wooden spoon for a minute. Turn the heat to low then gradually, little by little, add the reserved hot milk and whisk thoroughly with each addition. When all the milk has been added, add the Dijon mustard and a generous pinch of salt, then keep whisking as it returns to the boil, continuing to whisk for a few minutes. Remove from the heat and whisk in 50g of the cheese and the creme fraiche. The sauce should be smooth and silky. Set aside for now.

To make the omelette:

Crack the eggs in a bowl and lightly whisk with a pinch of salt. Put 25g butter in a small non-stick pan, on a high heat and swirl to coat the pan as it foams. When the butter is foaming add the eggs. Use the back of a fork to keep the eggs moving and away from the sides, almost like scrambled eggs, and only once they are just beginning to cook spread out, then scatter over the flaked smoked haddock. Use a fork to gently roll up the omelette in the pan (or simply fold in half if you prefer) before tipping it out on to an oven-proof plate or dish (or, if the pan is oven-proof you can leave it where it is). Halve the spears of cooked asparagus lengthways then lay them on top of the omelette. Pour or spoon half of the bechamel sauce over the top and finish with the rest of the grated cheese. Put the plate under a very hot grill to glaze until it is golden and bubbling. Serve immediately.