Classic Arnold Bennett Omelette
Classic Arnold Bennett Omelette
This recipe will not be your average Sunday brunch! Delicious smoked haddock embedded in a fluffy buttery omelette for a wonderful combination of flavour. The toasted walnuts give the soft and fluffy eggs a much needed crunch that is undeniably satisfying and enjoyable with every mouthful. Inspired by the signature dish ordered by Arnold Bennett at the Savoy Grill in 1920.
Ingredients:
Directions:
Take a medium pan and heat over the stovetop. Pour milk into the pan with the haddock.
Cover with a lid and poach over low heat for 5 minutes until just cooked through.
While the fish poaches, whisk the flour with the eggs, crème fraîche and parmesan until smooth.
Scoop the fish out of the pan and set aside, then whisk the poaching liquid into the egg mixture until smooth.
Heat the butter in a non-stick, heavy-based frying pan and, once foaming, pour in the egg mixture.
Cook for 8 minutes, swirling the pan to cook evenly.
Once the omelette is almost cooked, scatter over the chives, then flake in the haddock. Using a spatula, fold the omelette in half, then scatter with more chopped chives and black pepper to serve. Enjoy!
Serving Size 1
Servings 1
- Amount Per Serving
- Calories 472
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 41g14%
- Protein 31g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.