Omelette Arnold Bennett
Ingredients
- 1 1/4 Cup (300 ml) whole milk
- 8 Ounces (225 g) smoked haddock, skin and bones removed
- 4 Tablespoons (½ stick / 55 g) unsalted butter, plus more for greasing
- 2 rounded tablespoons all-purpose flour
- salt and freshly ground white pepper
- 1/2 Cup (50 g) grated Parmigiano-Reggiano cheese
- 6 large eggs, lightly beaten
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