Arnold Bennett Omelette

What you’ll need

7 tools across 5 steps.

• saucepanEssentialstep 1
• forkEssentialstep 1
• mixing bowlEssentialstep 2
• WhiskEssentialstep 2
• oven safe frying panEssentialstep 3
• Spatula (turner)Essentialstep 3
• grill (parrilla)Essentialstep 4

Method

1. 1

   Poach the Smoked Haddock

   Place the 150 g smoked haddock smoked haddock fillet in a small saucepan and pour over the 150 ml whole milk of milk. Bring to a gentle simmer over a medium-low heat.

   Cook for about 5-7 minutes, or until the fish is opaque and flakes easily with a fork. Once cooked, carefully lift the haddock from the pan, and set it on a plate. Strain and reserve 3 tablespoons (45ml) of the infused milk for later. When the fish is cool enough to handle, flake it into large chunks.

   Poaching the haddock in milk not only cooks it gently but also infuses the milk with a wonderful smoky flavour, which is the secret to a truly authentic Arnold Bennett omelette.

   Poach haddock: 7 minsaucepanfork
2. 2

   Prepare the Egg Mixture

   In a medium bowl, lightly whisk the 4 large eggs. Stir in 3 tablespoons of the reserved, cooled poaching milk, half of the double cream (double cream ml), and half of the grated Parmesan cheese (parmesan cheese g).

   Season with a pinch of salt and a generous grinding of black pepper. Be cautious with the salt, as the haddock and Parmesan are already quite salty.

   Don't over-whisk the eggs! You want them just combined, not frothy. This helps create a tender, creamy curd rather than a tough omelette.

   Timer: 3 minmixing bowlWhisk
3. 3

   Cook the Omelette

   Preheat your grill (broiler) to a high setting.

   Melt the 15 g unsalted butter of butter in a medium, oven-safe non-stick frying pan over a medium heat. Once it's foaming, pour in the egg mixture. Cook for 2-3 minutes, gently stirring and drawing the cooked egg from the edges towards the centre with a spatula. For a fluffier texture, avoid over-stirring. Stop when the omelette is about 80% set but still soft and slightly runny on top.

   Using an oven-safe pan is crucial for the final step. If you don't have one, you can try to carefully slide the omelette onto an oven-safe plate before grilling, but it's risky!

   Set omelette: 3 minoven safe frying panSpatula (turner)
4. 4

   Add Filling and Grill to Finish

   Remove the pan from the heat. Scatter the flaked smoked haddock evenly over the surface of the omelette. Drizzle with the remaining double cream ml of cream and sprinkle the rest of the Parmesan cheese (parmesan cheese g) over the top.

   Place the pan under the hot grill for 1-2 minutes, or until the top is bubbling and a beautiful golden brown. Watch it like a hawk to prevent it from burning!

   The goal of grilling is to melt the cheese and lightly brown the top, not to overcook the eggs underneath. Keep it close to the heat source for a quick finish.

   Grill omelette: 2 mingrill (parrilla)
5. 5

   Garnish and Serve

   Carefully remove the hot pan from under the grill. Garnish with freshly chopped 5 g fresh chives of chives, if using.

   Serve immediately, straight from the pan, for the best texture and flavour. This recipe makes a generous meal for one or a lighter meal for 2.

   A simple green salad with a vinaigrette dressing is the perfect accompaniment to cut through the richness of the omelette.

   Timer: 1 min