Omelette x Arnold Bennett
The king of all omelettes. One of the first things I learnt to make as a chef and my all time favourite breakfast. A decadent omelette with smoked poached haddock.
Poached haddock (1 fillet)
500ml Milk
1 Haddock fillet
2 Garlic (cloves)
3 Thyme (sprig)
Shallot trim
10 Black peppercorns
Bring the milk to the boil. Place the fish inside and remove from the heat.
Cover the pan and leave for 6 minutes so the fish slowly poaches.
Remove the skin and flake the fish into large chunks.
Strain the milk and place to one side ready to make the mornay sauce.
Béchamel (4 portions)
50g Butter
40g Flour (plain)
500g Milk (from above)
Salt + pepper
Nutmeg (1/5)
100g Gruyère (grated)
30g Dijon mustard
1 Egg yolk
Melt your butter fully and add your flour. Cook the roux for around 3 minutes, over a medium heat before adding any milk.
Slowly add your infused milk one ladle at a time, mix until fully incorporated, as you get closer to the end you can add more milk at a time.
Take your finished bechamel and add the grated cheese, Dijon, seasoning and nutmeg. Heat until smooth and fully combined. Cover with cling film and chill or use immediately.
Omelette Arnold Bennett (1)
3 Eggs
Chives (chopped)
Seasoning
Haddock
Gruyere (grated)
Mornay sauce
Prepare as the video shows. Colour under a hot grill, finish with chopped chives and enjoy.
