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  • Omelet arnold bennett recipe

Omelet arnold bennett recipe

Posted on Jul 9th, 2022
by Matthew
Categories:
  • Recipes



Omelet Arnold Bennett


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Omelet arnold bennett recipe. Read more below.
Omelet arnold bennett recipe, recipe Rating: 4.6
Number of votes:94

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.

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Reference: Omelet arnold bennett recipe

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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