Le Gruyère AOP and smoked haddock omelette 'Arnold Bennett'

The classic omelette Arnold Bennett is given a fine-dining makeover in this delightful little starter. Flaked smoked haddock meets just-set eggs and a glorious sauce filled with the wonderful flavours of Gruyère cheese. This will make enough for two small starter portions of the dish, but if you're after something more substantial double the recipe.

First published in 2021





Place the milk and haddock in a pan and gently bring to the boil. As soon as the milk is boiling, remove from the heat and leave to cool – the haddock will finish cooking in the residual heat
Once cool enough to handle, remove the haddock (reserving the milk) and flake into large pieces. Set aside
Melt the butter in a saucepan then add the flour. Stir the 2 together to make a roux, then gradually add the reserved milk, stirring constantly to remove any lumps. Cook out the flour in the mixture for a few more minutes, then remove from the heat, add the egg yolks and Gruyère and mix thoroughly. Season to taste and set aside
In a non-stick frying pan, add a knob of butter and place over a medium heat. Add the duck eggs and cook until just set into a simple omelette
To serve, preheat a grill to high. Divide the omelette between 2 serving dishes. Place pieces of the smoked haddock on top, then cover with the cheese sauce. Place under the grill for a few minutes until the sauce is golden and bubbling, then remove and garnish with the shiso and flowers
  • shiso leaves, to garnish (optional)
  • wild garlic flowers, and/or chive flowers, to garnish (optional)
First published in 2021

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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