Le Gruyère AOP and smoked haddock omelette 'Arnold Bennett'


First published in 2021
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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
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