Recipe For Omelette Arnold Bennett

QUICK OMELETTE ARNOLD BENNETT

Steps:

• Put the milk in a small pan with the haddock. Cover with a lid and poach over a low heat for 5 minutes until just cooked through.
• While the fish poaches, whisk the flour with the eggs, crème fraîche and parmesan until smooth. Scoop the fish out of the pan and set aside, then whisk the poaching liquid into the egg mixture until smooth.
• Heat the butter in a non-stick, heavy-based frying pan (about 25cm) and, once foaming, pour in the egg mixture. Cook for 8 minutes, swirling the pan to cook evenly. Once the omelette is almost cooked, scatter over the chives, then flake in the haddock. Using a spatula, fold the omelette in half, then scatter with more chopped chives and black pepper to serve.

OMELETTE ARNOLD BENNETT

Steps:

• Mix the milk with 10 fl oz water, pour it into a large shallow pan and bring to the boil. Add the bay leaves, onion slices and peppercorns and bring to the boil. Add the smoked haddock, bring back to a gentle simmer and poach for 3-4 minutes, until the fish is just cooked. Lift the fish out onto a plate and leave until cool enough to handle, then break it into large flakes, discarding the skin.
• Pre-heat the broiler/grill to high. Whisk the eggs together with some seasoning. Heat a 9-10 inch non-stick frying pan over a medium heat, then add the butter and swirl it around to coat the base and sides of the pan. Pour in the eggs and, as they start to set, drag the back of a fork over the base of the pan, lifting up little folds of egg to allow the uncooked egg to run underneath.
• When the omelette is set underneath but still very moist on top, sprinkle over the flakes of smoked haddock, pour the cream on top, sprinkle with the Parmesan cheese and put the omelette under the hot grill until lightly golden brown.

EASY OMELETTE ARNOLD BENNETT

Steps:

• To begin with, measure the crème fraîche into a medium saucepan and bring to a gentle simmer. Add some freshly milled black pepper but don't add salt yet because the haddock can be quite salty. Then pop in the prepared fish and let it poach gently, uncovered, for about 5 minutes. Meanwhile, make up the sauce: separate one of the eggs, breaking the yolk into a small bowl and reserving the white in another bowl. Add the cornflour to the yolk and whisk well. When the fish is cooked, use a draining spoon to lift it out into a sieve placed over the saucepan, to allow the liquid to drain back. Press lightly to extract every last drop of liquid, then place the sieve containing the fish on a plate. At this point pre-heat the grill to its highest setting. Now bring the liquid in the pan back up to simmering point, then pour it on to the egg yolk, whisking all the time. Then return the whole mixture to the saucepan and gently bring it back to just below simmering point or until it has thickened - no more than one or two minutes. After that, remove it from the heat and stir in the cooked haddock, tasting to see if it needs any salt. Next, whisk up the egg white to the soft-peak stage and carefully fold it into the haddock mixture. Now for the omelette. First beat the 4 remaining eggs with some seasoning. Next, melt the butter and oil in a frying pan until foaming, swirling them round to coat the sides and base. When it's very hot add the eggs, let them settle for about 2 minutes, then begin to draw the edges into the centre, tilting the pan to let the liquid egg run into the gaps. When you feel the eggs are half set, turn the heat down and spoon the haddock mixture evenly over the surface of the eggs, using a palette knife to spread it. Now sprinkle the Gruyère over the top and place the omelette pan under the grill, positioning it roughly 5 inches (13 cm) from the heat source. The omelette will now take 2-3 minutes to become puffy, golden brown and bubbling. Remove it from the grill, let it settle and relax for 5 minutes before cutting into wedges and serving on warmed plates.