Omelette Arnold Bennett

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

One good fat smoked haddock cutlet poached in milk for about 10 minutes then cooled and flaked should give you sufficient smoked haddock for this recipe.


  • 4 tablespoons smoked haddock, cooked and flaked
  • 50 g/2 oz butter
  • 4 eggs
  • pepper and salt
  • 4 tablespoons cream
  • 2 tablespoons grated Parmesan cheese


    Toss the haddock in a saucepan with half the butter to heat it through. Meanwhile crack the eggs into a mixing basin and add a good seasoning of pepper and a dash of salt. Add 1 tablespoon of the cream and mix the ingredients thoroughly with a fork. Add the smoked haddock and 1 tablespoon of the cheese.

    Melt the remaining butter in a frying pan and when frothing pour in the omelette mixture. Stir for a moment, then allow the omelette to cook gently until the underside is brown and the mixture is set but still moist.

    Draw the pan off the heat and pour over the remaining cream. Sprinkle with the remaining cheese and brown under a hot grill. Slide the omelette out on to a plate and serve.