Omelette Arnold Bennett

Name: Omelette Arnold Bennett
Yield: Serves 4
Cuisine: British
Ingredients: 1 shallot, peeled and finely chopped; 200 g (7 oz) undyed smoked haddock fillet, skinned; 1 tbsp chopped parsley; 8 large eggs, plus 1 extra egg yolk; 150 ml (¼ pint) double cream; sea salt and white pepper; good knob of butter

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Europe
United Kingdom
Main course
Pescatarian
Brunch
Gluten-free

Method

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