Le Gruyère AOP and smoked haddock omelette 'Arnold Bennett'

PT30M

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Ingredients

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1
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
2
Once cool enough to handle, remove the haddock (reserving the milk) and flake into large pieces. Set aside
3
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
4
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
5
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
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