This is a take on the traditional omelette Arnold Bennett which was an indulgent dish with smoked haddock, parmesan and cream. The omelette forms the base, topped with the smoked cod and a rich cheese bechamel with whipped egg white folded through to make an almost souffle like topping. 

For the smoked cod filling
200g smoked cod
100ml milk
Bay leaf
15g sliced onion

Preheat the oven to 170c (fan) 180c (normal)
Place the cod in a baking dish with the bay leaf and sliced onion
Cover with tin foil and bake for 15 minutes
Remove to one side and strain off the milk into a bowl

For the bechamel topping
100g aged comte
25g flour
25g butter
100ml milk (I use the milk from cooking the cod)
5g dijon
20g creme fraiche
Salt and pepper to taste
1 egg separated
50g comte grated to sprinkle over the top

In a saucepan melt the butter and then add the flour stirring all the time
Cook the flour out for at least 5 minutes on a low heat
Take the pan off the heat and add the milk gradually, still stirring, and then put back on the heat stirring until it thickens
Add the Dijon and the cheese, stir to incorporate
The sauce will thicken considerably after adding the cheese
Add the creme fraiche and stir through, season with the salt and pepper
Take the pan off the heat, add the egg yolk, stir to combine and allow to cool slightly
In a separate bowl whisk the egg white until it forms stiff peaks
Fold the whites gently into the cheese sauce taking care not to break them down too much


For the omelette

4 eggs
20ml milk
Salt and pepper
10g butter

Whisk all ingredients bar the butter together

In a pan on a medium heat melt the butter
Pour in the egg mix and start to cook the omelette, stir the egg gently for a couple of minutes until it starts to firm, it doesn't have to be a perfect omelette
Cook for a further couple of minutes, you don't want to cook it too much as the omelette will be cooked further once assembled

To assemble the dish
Break the cod up gently into loose flakes and spread over the top of the omelette in the pan
Next add the cheese sauce gently so it covers the fish
Sprinkle over the comte
Place the pan under the grill and cook until it is a light golden brown