About this recipe:An omelette immortalised by the English novelist and theatre critic Arnold Bennett, a frequent visitor to the Savoy Hotel Grill in the 1920s. This healthy, modern version uses grated cheese and low-fat mayonnaise instead of rich béchamel and hollandaise sauces.
55g (2oz) unsalted butter, plus extra for greasing
175g (6oz) undyed smoked haddock fillet
3 tablespoons low-fat mayonnaise
1 teaspoon English mustard
3 large eggs
Salt and black pepper
25g (1oz) mature Cheddar cheese, grated
Watercress and rocket leaves to serve
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Method Prep:10min › Cook:15min › Ready in:25min
Heat the grill and lightly grease a shallow ovenproof dish. Place the haddock fillet in the dish, spread with half the butter, then grill for 4-5 minutes until cooked through. Leave to cool, then remove and discard the skin and separate the flesh into flakes.
Put the mayonnaise and mustard in a bowl and beat, then fold in the haddock. Melt the remaining butter in a 25cm (10in) omelette pan. Crack the eggs into a separate bowl and lightly stir with a fork. Add salt and pepper to taste and when the butter begins to bubble, pour the eggs into the butter.
Gently fork through the egg until thickened, remove the pan from the heat and spread the smoked haddock mixture evenly over the surface. Sprinkle with the cheese.
Place under a hot grill for about 1 minute until the omelette is golden and bubbling. Remove from the grill and cut into four wedges. Top with watercress and rocket leaves and serve at once.