Marcus Wareing’s omelette Arnold Bennett

Method

1. Make the sauce. Melt the butter in a pan over a medium heat, add the flour and cook, stirring, for 1 minute.
2. Warm the milk in a separate pan and gradually whisk into the flour mixture. Bring the sauce to the boil, stirring until thickened. Simmer for 1 minute, then remove from the heat. Stir in the cheese, mustard and Worcestershire sauce until the cheese is melted. Stir in the egg yolks, beat well and season.
3. Preheat the grill to high. Put the haddock on a foil-lined baking tray. Pop under the grill for 2 minutes until half-cooked. Set aside in a warm place. Keep the grill on.
4. Make 4 omelettes separately. For each, beat 2 eggs in a bowl. Heat a 20cm non-stick omelette pan with a heat-proof handle, and add a knob of butter. When melted, add the eggs. Cook over a medium heat, stirring once, until the omelette is set on the bottom but wet in the middle.
5. Slide a slice of haddock on top of the omelette, then spoon over 4 tablespoons of mornay sauce. Flash under the grill until just browning. Repeat with the remaining eggs, fish and sauce. Garnish with herbs and serve each omelette as it’s ready with chunks of crusty bread and a green salad.