Chefs at the Savoy hotel in London perfected this dish many years ago and when Arnold Bennett the English novelist stayed there he loved it so much he insisted upon having it where ever he travelled.
They named the omelette after him and still serve it there to this day.
This takes a little time to do but it’s very straight forward and well worth the effort.
Omelette Arnold Bennett
Serves 4 Time 40 minutes
2 tablespoons – Crème Fraiche
50 Ml – Semi Skimmed Milk
225 Gm – Smoked Haddock
5 – Eggs
1 teaspoon – Corn Flour
10 Gm – Butter
1 teaspoon – Olive Oil
50 Gm – Gruyere Cheese
Salt and freshly ground pepper
Take the skin off the haddock and chop into 1 cm chunks.
Heat the crème fraiche in a pan and add some freshly ground black pepper, don’t use any salt yet because the fish may be salty enough.
Add the milk and stir well.
Add the fish and poach for about 5 minutes.
Separate one of the eggs keeping the yolk in one bowl and the white in the other.
Whisk the yolk with the corn flour.
When the fish is poached spoon it into a sieve over the pan and press gently to get the all the liquid into the pan and then set aside.
Bring the liquid back to a simmer and add yolk whisking it into the liquid and leave to simmer for 1 or 2 minutes until thickened.
Remove from the heat and stir in the fish, now is the time to taste and add salt if needed.
Whisk the egg white into soft peaks and stir into the fish.
Now for the omelette, whisk the remaining 4 eggs.
Melt the butter in a frying pan with a little olive oil, tilt the pan to get it around the sides.
Pour in the eggs and cook until half set.
Now add the fish mix and smooth over then grate on the cheese.
Place under a hot grill until the cheese has melted and the omelette has brown peaks and is bubbling.
Cut into wedges and serve.