Omelette Arnold Bennett | Taste of France®

Ingredients

• 300 ml 10 fl oz, 1½ cups milk
• 2 bay leaves
• 2 sprigs of fresh thyme
• ½ tsp peppercorns
• 3 whole cloves
• 400 g 14 oz, 1½ cups undyed smoked haddock, skin on
• For the hollandaise
• 3 egg yolks
• 175 g 6 oz, 3¼ cup + 1 tbsp butter, melted
• 1 tsp white wine vinegar
• 75 ml 3 fl oz, ½ cup double cream, lightly whipped
• For the omelette
• 8 eggs
• Knob of butter
• 80 g 3 oz, ¼ cup Gruyère cheese, finely grated
• Sea salt and freshly ground black pepper
• Green salad
• Crusty bread