Omelette Arnold Bennett

It is believed that this dish was created in the early 20th century by one of the chefs at the Savoy Hotel, who was asked by Arnold Bennett, a prominent British novelist, to create a dish that featured smoked haddock and eggs.  The chef reportedly created the rich and flavourful omelette that we know today as Omelette Arnold Bennett.

The dish is rich and makes an excellent supper or lunch dish.

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Total Time: 20 Mins

Ingredients

For 2 servings…

230 gms          Smoked haddock      

420 ml             Milk         

40 gms            Butter       

30 gms            Flour        

30 gms            Parmesan cheese  - grated      

½ tbs             Parsley  - chopped    

1                    Tomato  - chopped   

                     Pepper  - freshly ground, black 

                     Nutmeg  - freshly grated        

4                    Eggs        

2 tbs               Cream  - double      

Method

Poach the fish gently in the milk for 5 minutes, then remove from the heat and leave to cool in the milk.  Remove the fish from the milk and flake it into a dish, discarding all skin and bones.  Strain the milk and reserve 300 ml.

Make a white sauce with the butter, flour and reserved milk.  Mix in the flaked fish, cheese, parsley, tomato pepper and nutmeg.

Make an omelette with 2 of the eggs.  When the bottom is set, put a portion of the fish mixture on top and let it warm through.  Pour over 1 tbs of cream and place the omelette under a hot grill for 2 minutes.  Serve on a hot plate without folding.  Make another omelette in the same way.

Wine recommendations

A robust white wine.

Conventional

     Côte Chalonnaise

Interesting

     Chinon blanc

     Côtes du Rhône blanc

     Vouvray