Arnold Bennett Omelet — Creamy Smoked Fish Omelet

Place the fillet in a wide skillet with the milk and bay leaf. Heat until the surface of the milk shimmers, then cook without boiling for 6–8 minutes. Remove the fish when it turns opaque and flakes easily with a fork. Remove the skin and bones, then break the fish into large pieces. Strain the milk and reserve 150 ml.

Melt the butter in a small saucepan and cook the flour for 1 minute. Whisk in the reserved milk and cook for 4 minutes, until thickened. Remove from the heat and whisk in the cream, egg yolk, and half of the Parmesan. Fold in the fish pieces.

Set the oven broiler to its highest setting and position the rack 10 cm below it.

Beat the eggs with the black pepper just until the yolks and whites are combined. Melt the butter until foamy in a 24 cm ovenproof skillet and pour in the eggs. Stir with a fork for the first 30 seconds, then leave undisturbed. Remove from the heat when the bottom is set but the top is still wet.

Spread the fish-and-cream sauce over the omelet all the way to the edges and sprinkle with the remaining Parmesan. Place the skillet under the broiler and cook for 2–3 minutes, until the surface puffs and develops brown spots.

Sprinkle with chives and slide the omelet straight from the skillet onto a plate without folding it. Serve immediately.