Omelette Arnold Bennett
- 140g Asda Smoked Haddock Fillet
- 1 tbsp chopped, grated lemon zest
- 4 tbsp reduced-fat crème fraîche
- 25g Parmesan, grated
- 8 large free-range eggs
- 25g butter
- 2 tbsp chopped fresh chives
- 300g frozen peas
- 300g sweetcorn
- Crusty bread, to serve
Poach the fish with just enough water to cover for 7-8 minutes, then skin and flake.
Mix the lemon zest with the crème fraîche, Parmesan and haddock. Season with pepper. Lightly beat the eggs.
Heat a quarter of the butter in a small non-stick omelette pan. Add a quarter of the egg mixture and cook until just set. Lift the edges to let it run underneath.
Spread a quarter of the haddock mixture on top and pop it under the heated grill for a few seconds. Slide onto a plate and fold over. Repeat this three times for the three other omelettes.
Serve with peas, sweetcorn and crusty bread.