Ooh, this sounds seriously delicious and strictly lowcarb! Yum! Note that the milk is not used in the recipe itself but only for poaching the fish.
http://thepassionatecook.typepad.co...tte-arnold.html
I'll copy the text in case the blog disappears. But click on the link to see the gorgeous picture.
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Omelette Arnold Bennett*
(serves 2 as a lunch or dinner)
250 g undyed smoked haddock fillet (skin and bones removed)
300 ml milk
6 large eggs
50 g butter
70 g grated hard cheese (emmental, comte, gruyere)
chives, for sprinkling
For the Hollandaise:
4 large egg yolks
130 g butter
juice of half a lemon
dash white wine vinegar
50 g water
salt and white pepper for seasoning
To make the hollandaise, whisk ingredients in a bowl over hot water until the sauce thickens and your arm falls off.
If, like me, you have a Thermomix, however, weigh all ingredients directly into the mixing bowl, set timer to 3 minutes, temperature to 70C and speed to 3. If, like me, you like your sauce quite thick and onctuous, add another 2 minutes at 80C, speed staying the same.
While the Thermomix is doing its thing, place the haddock in a pot with enough milk to just cover it. Poach gently for about 3 minutes, then remove from the milk and flake.
Beat the eggs for the omelette and fry in the butter until starting to set.
Arrange 2 layers of omelette and fish flakes each on two plates, then sprinkle with the cheese and adorn with dollops of sauce. Place under the preheated grill for a few minutes until the sauce is gently browning and bubbling. Sprinkle with chives.
Serve instantly with some bread and salad on the side.
* Based on a recipe in Marcus Wareing's "How to cook the perfect...", recipe for Sauce Hollandaise from the Thermomix cookbook.
Arnold Bennett Omlette
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