Omelette arnold bennett

Melt half of the butter in a saucepan. Add the flour. Let cook on low heat while stirring. This takes 5 min. Add the milk while stirring until an even sauce is formed. Remove the pan from the heat and carefully spoon the mackerel and 1 tbsp.

Heat the oven grill. Break the eggs over a bowl. Season with pepper and salt. Stir the eggs with a fork. Do not stir too long and too strong. This removes the airiness from the omelette. Heat the ovenproof frying pan 30 sec. on medium heat. Add the rest of the butter and let it melt. Move the pan so that the whole bottom is covered with butter.

Turn the heat high. Pour the egg into the pan when the butter is bubbling, but does not color. Move the pan so that the whole bottom is covered with egg. Bake 5 sec.

Remove the pan from the heat and cover the egg with the mackerel sauce and sprinkle with the cheese. Put the pan under the grill for about 5 minutes. Divide the omelette over 2 warm plates and sprinkle with the rest of the parsley.