Arnold Bennett Omelette

Breakfasts | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Arnold Bennett Omelette

Ingredients

Smoked haddock fillet - 8.8 oz
Milk - 10 fl oz
Chocolate eggs - 11 pieces
Cream (40%) - 4 tablespoons
Cheshire Cheese - 4 tablespoons
Champagne Vinegar - 3 fl oz
Lemon - ½ piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

First, make the hollandaise sauce. Gently melt 50 g of butter in a small saucepan until the sediment settles at the bottom. Keep warm. In another saucepan, combine the vinegar and lemon juice, adding a pinch of salt and pepper. Boil the mixture until only about 3 tablespoons remain at the bottom. Strain through a sieve and pour into a large bowl. Let it cool.

Step 2

Mix the yolks of three eggs with the reduced vinegar and lemon juice mixture, placing the bowl over a saucepan of gently boiling water (double boiler). Whisk vigorously for 5 minutes until a thick white mixture forms. Remove from heat and slowly whisk in the melted butter (ensuring no sediment from the bottom gets in). Keep in a warm place.

Step 3

Place the haddock in a saucepan, add milk (enough to completely cover the fish). Cook for 5 minutes. Remove the fish with a slotted spoon, pat dry, then break into large pieces, removing all bones. Set aside half of the fish pieces, and divide the other half into 4 equal portions to place in baking molds. Keep warm.

Step 4

Lightly beat 4 eggs, season with salt and pepper. Heat a large skillet over low heat. Add 25 g of butter, and when it melts, add the eggs. Cook for 2 minutes until they are soft and runny. Divide the omelette into 4 portions and place on top of the fish in the molds. Top with the remaining fish pieces.

Step 5

Season with salt and pepper, then lightly beat the remaining eggs. Heat the remaining butter, fry the eggs, and place them on the fish. Smooth with a spoon. Sprinkle the molds with an equal amount of grated cheese.

Step 6

Add cream to the hollandaise sauce, then pour over the molds, smoothing with a spoon. Place the molds under the broiler and bake until golden brown. Serve immediately.