Omelette Arnold Bennett

Preparation info
  • Serves


    • Difficulty


Appears in
British Food

By Mark Hix

Published 2005

  • About

This classic rich dish can be served for brunch or as a main course. If you haven’t got small pans, make one larger omelette in a non-stick frying pan and cut into four before glazing.


  • 200 g (7 oz) undyed smoked haddock fillet, skinned
  • 1 shallot, peeled and finely chopped</


  1. Place the smoked haddock in a pan with the shallot and just cover with cold water. Bring to a simmer, cover with a lid and poach the fish gently for 2 minutes. Remove with a slotted spoon and drain on kitchen paper. Continue to simmer the cooking liquid until it has almost completely reduced, then add the cream, and simmer to reduce by two thirds until thickened. Leave t