Omelet Arnold Bennett

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Smoked-haddock loving English author Arnold Bennett loved this recipe so much, he requested it wherever he ate.

Ready in: 30 mins

Ingredients

Serves: 6

• 2 fillets undyed, boned and skinned smoked haddock, thinly sliced or shaved
• 12 eggs
• 6 tablespoons unsalted butter
• 3/4 cup fish velouté
• 3/4 cup hollandaise sauce
• Finely grated fresh Parmesan cheese
• Salt and freshly ground black pepper
• Chervil or parsley, to garnish

Preparation method

Prep: 15 mins | Cook: 15 mins

1. Preheat broiler. Place haddock on a baking sheet and broil just until half-cooked, about 90 seconds. Remove from heat and keep warm.

2. In a saucepan, warm up the veloute over low heat and mix with hollandaise. Cover to keep warm.

3. In a small mixing bowl, beat two of the eggs. Melt 1 tablespoon butter in a small nonstick skillet over medium heat, then pour in the egg mixture. Cook without stirring; as the edges set, lift them up with a spatula to let the uncooked egg run underneath.

4. When the egg has set, place on a broiler-safe plate. Arrange a slice of haddock on the eggs, along with 2 tablespoons of the sauce mixture. Sprinkle with Parmesan and place under the broiler until the omelet turns golden-brown. Garnish and serve, repeating process with remaining omelets.