Omelette Arnold Bennett
A delicious alternative to your traditional omelette. The smoked haddock adds a nice twist.
4 people
15 minutes
20 minutes
Ingredients
- 1 - Bay Leaves
- 0 - Black Pepper
- 35 g Butter plus extra for frying
- 100 g Cheddar Cheese grated
- 3 - Cloves
- 6 - Eggs beaten
- 200 g Haddock Fillets smoked
- 400 ml Milk
- 3 tbsp Olive Oil
- 0.5 - Onion peeled
- 50 g Plain Flour
- 0 - Salt
Method
- For the smoked haddock, bring to a simmer the milk along with the garlic and thyme. Add the fish and cook for around 3 minutes or until the haddock starts to flake. Lift off the fish from the milk and set aside to cool. Remove the bay leaf and garlic and flake up the fish into big pieces.
- In a second saucepan, melt the butter then add the flour. Using a wooden spoon, stir briskly for 1 minute to obtain a roux. Pour slowly the flavoured milk over and continue whisking. Add some mustard and check the seasoning. Bring to the boil and cook continuously whisking for 2 -3 minutes. Remove from the heat and fold the flake fish into it.
- Preheat the oven grill to high. Then, prepare the omelette. In a small bowl, beat the eggs, salt and pepper.
- In a large non-stick pan, heat the oil, and pour the beaten eggs and cook for 2 -3 minutes until cook to your liking.
- Place the omelette in a serving dish and pour the béchamel and fish over. Sprinkle with cheese and place under an oven-grill for 3 -4 minutes until coloured.
- Serve immediately.
