Omelette Arnold Bennett is a luxurious, savory dish that blends the rich flavors of smoked haddock with creamy béchamel and fluffy eggs. Originally created for the British novelist Arnold Bennett during his stay at the Savoy Hotel in London, this indulgent breakfast or brunch option quickly became a classic. The combination of creamy sauce, tender haddock, and lightly browned, cheesy omelette creates a comforting yet sophisticated meal, perfect for a special occasion or when you’re simply in the mood to treat yourself.
Ingredients:
- 200g (7 oz) smoked haddock fillets
- 200ml (3/4 cup) milk
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 50ml (1/4 cup) heavy cream
- 3 large eggs
- 30g (1 oz) grated Parmesan cheese
- 1 tbsp chopped fresh parsley (optional, for garnish)
- Salt and black pepper to taste
Instructions:
- Prepare the Haddock
- Place the smoked haddock in a shallow pan and pour the milk over it. Bring to a gentle simmer and poach the fish for about 4-5 minutes, or until it flakes easily with a fork. Remove the haddock, reserving the milk, and set aside to cool slightly. Once cool, flake the fish into small pieces, discarding any skin or bones.
- Make the Béchamel Sauce
- In a small saucepan, melt 1 tablespoon of butter over medium heat. Stir in the flour and cook for 1-2 minutes, forming a roux. Gradually add the reserved poaching milk, whisking constantly, until you have a smooth, thickened sauce. Stir in the cream and season with salt and pepper. Remove from heat and mix in the flaked haddock.
- Prepare the Omelette
- Preheat the broiler (grill) to medium-high. Crack the eggs into a bowl, season with a pinch of salt, and whisk until combined. Heat the remaining tablespoon of butter in a nonstick, ovenproof skillet over medium heat. Pour in the eggs and cook gently, stirring occasionally, until they start to set but remain slightly runny on top.
- Assemble and Broil
- Spoon the haddock béchamel mixture evenly over the surface of the omelette. Sprinkle the grated Parmesan on top and transfer the skillet to the broiler. Cook for 2-3 minutes, or until the cheese is golden and bubbling.
- Serve
- Carefully slide the omelette onto a warm plate. Garnish with chopped parsley if desired, and serve immediately. Enjoy with buttered toast or a simple green salad for a complete meal.
This decadent omelette is best enjoyed fresh but can also be reheated gently in the oven if needed.
