2 tablespoons butter

2 teaspoons flour

2/3 cup milk

1/2 cup freshly grated Parmesan cheese, plus an additional tablespoonful

Salt and pepper to taste

5 eggs (one of them separated)

6 ounces cooked smoked haddock (or smoked scallops or mackerel)

Melt 1 tablespoon of butter in a small saucepan over low heat. Remove from the heat and stir in the flour to make a smooth paste. Return to low heat and stir in about half the milk. When thoroughly blended, stir in the remaining milk and finally a 1/2 cup of Parmesan. Stir over the heat until thickened. Season to taste with salt and pepper, stir in the yolk of the separated egg, and set aside to cool.

In a large bowl, beat the white from the separated egg until it forms stiff peaks. Set aside.

Preheat the broiler and warm a round serving dish. In another bowl, beat the 4 whole eggs. Break the haddock (or other fish) into large flakes or chunks. Heat the remaining tablespoon of butter in an 8- or 9-inch skillet or omelette pan. When it is hot and frothy, though not at all browned, quickly stir in the haddock or other fish pieces, then pour the beaten eggs into the frying pan. Stir, then cook for a minute over medium heat on top of the stove. The top surface should remain moist, with liquid egg in the center. Quickly stir the stiffly beaten egg white into the reserved Parmesan sauce.

Remove the omelette from the top of the stove, spread the sauce mixture on top, then place under the broiler. After about half a minute sprinkle the remaining tablespoon of Parmesan on top and continue to cook under the broiler for another minute or until the surface is appetizingly spotted with brown. Slide from the pan onto the warmed serving plate and take to the table. Cut into wedges for serving. (Spinach is a good vegetable to accompany this.)

Serves 2.