The Famous Arnold Bennett Omelet
- 1/4 lb smoked haddock filet, bones removed
- 3 and 1/2 oz milk
- knob of butter
- 2 fresh bay leaves
- 8-10 black peppercorns
- 2 tbs creme fraiche
- zest of 1 lemon
- 2 oz Parmesan cheese, grated
- small bunch fresh chives, finely chopped
- kosher salt and black pepper to taste
- 3 large eggs
- knob unsalted butter
- 2 tbs extra virgin olive oil
- small handful fresh watercress
- 1 tbs lemon juice
This is a classic Omelet from the U.K. that is named after the famous English writer Arnold Bennett.
It is made with a topping of creme fraiche and smoked haddock and is absolutely delicious.
- Preheat the oven to 400 degrees.
- Place the haddock fillet into a ovenproof dish and pour over the milk and add the butter along with the bay leaves and peppercorns.
- Transfer to the oven and poach for 10=12 minutes, then remove from the oven and set aside to cool slightly.
- Meanwhile mix the creme fraiche with the lemon zest, grated Parmesan and most of the chives.
- Season to taste with salt and pepper.
- Heat the butter with half of the oil in a large ovenproof frying plan over medium heat and pour in the gees, stirring slightly as they cook to loosen them from the sides of the pan.
- Flake the haddock from the skin while the eggs are cooking, taking care to remove any remaining bones.
- When the eggs are still slightly runny on top but have started to set spread over the creme fraiche mixture, then scatter over the haddock and transfer the omelet to the oven for 4-5 minutes, or until cooked through and slightly risen.
- Remove from the oven.
- To serve, drizzle the remaining oil over the watercress in a small bowl and add the lemon juice, turning to coat the leaves.
- Slide the omelette onto a serving plate and sprinkle with the remaining chives and arrange the dressed watercress on the side.