OMELETTE A LA BENNETT
Steps:
- 1. Heat milk with peppercorns and bay leaf
- Poach fish for 5 minutes, flipping once
- Melt 1 tbsp butter over low heat
- Remove from heat and add flour to make roux
- 5. Return to heat and add half milk
- When smooth, add rest of milk and 1/2 cup Parmesan
- Season & add egg yolk
- Leave to cool
- Beat egg white to stiff peaks and set aside
- 10. In another bowl, beat 4 eggs
- Heat butter in omelette pan until frothy, but not browned
- Add fish and pour over eggs
- Stir for 1 minute then cook over medium heat until top is still moist and liquid egg in the middle
- Stir egg whites into Parmesan sauce
- 15. Remove pan from heat and pour over sauce and grated parmesan
- Put under grill for 1 minute until spotted brown
- Slide onto warmed starving plate but do not fold
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