Omelette Arnold Bennett

Omelette Arnold Bennett

Omelette Arnold Bennett

PT45M

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1
To begin the recipe, stud half an onion with a few cloves. Pour the milk into a pan and add the bay leaf, peppercorns and the studded onion. Heat the milk gently over a low heat to just below boiling point
  • 500ml of milk
  • 1 bay leaf
  • 3 black peppercorns
  • 1/2 onion
  • 3 cloves
2
Lower the haddock into the milk, skin-side down. Cover the haddock with a dampened piece of greaseproof paper and poach gently for about 4 minutes, or until the fish is just beginning to show signs of flaking when pressed
  • 500g of smoked haddock
3
Remove the haddock from the milk with a slotted spoon, reserving the milk. When the haddock is cool enough to handle, remove the skin and any bones and flake into pieces
4
Strain the warm milk into a bowl, measure out 250ml and discard the rest. Pour the strained infused 250ml of milk into a clean small pan and return to the heat
5
In a separate pan, melt the butter and add the flour to make a roux. Pour the infused milk into this pan, whisking constantly until you have a smooth thick béchamel sauce. Remove from the heat
  • 50g of plain flour
  • 35g of butter
6
In a large bowl, whisk the double cream until soft peaks form. Mix equal quantities of the whipped cream, hollandaise (you can buy the hollandaise pre-made or make it yourself) and the béchamel and then gently fold together and season
  • 150g of hollandaise
  • 150ml of double cream
  • salt
  • black pepper
7
Warm 4 12cm oven proof dishes in the oven on low heat
8
Lightly oil an 18-20cm omelette pan and place over a medium to high heat. Add a knob of butter to the pan. Break the eggs into a bowl, season and beat with a fork. When the butter starts to foam, pour in the eggs, stirring continually and tilting the pan from side to side until the eggs set on the bottom and the top is soft and creamy
  • 12 eggs
  • salt
  • black pepper
  • oil
9
Remove the pan from the heat then add the flaked haddock to the omelette. Distribute evenly into the warmed dishes, then spoon a thin layer of the sauce over the omelette (enough to just cover the fish) and place under the grill for a few minutes until golden brown. Repeat for each omelette
10
To serve, grate parmesan over the glazed omelette and garnish with chives and sea salt. Serve immediately
  • 10 2/3 handfuls of chives
  • sea salt
  • 10g of Parmesan

Ingredients

Metric

Imperial

Omelette

Bechamel sauce

Garnish

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Omelette Arnold Bennett

 
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