Arnold Bennett Omelette

Preparation time:

less than 25 mins
cook time: 10mins

This recipe for an Arnold Bennett Omelette was developed by the head chef at Gordon Ramsay's Savoy Grill restaurant.


    - For the smoked haddock, bring to a simmer about 400ml of milk along with 3 crushed cloves of garlic and sprig of thyme.

    - Add the fish and cook for around 3 minutes or until the haddock starts to flake.

    - Be careful not to over cook as it will become dry.

    - Drain off the fish reserving the milk and flake up the fish into nice big pieces.

    - With the cooking milk from the fish make a white sauce with 200ml of the milk, 20g butter and 20g plain flour

    - Enhance the flavour with half a teaspoon of Dijon mustard, salt pepper and a few scrapes of nutmeg.

    - Cool the sauce slightly and add the haddock flakes.

    - Stir lightly being careful not to break up the fish too much.

    - If the sauce is too thick, add a little more of the milk.

    - To cook the omelette, break 3 large eggs into a well buttered skillet pan, season and stir then let the egg cook out to form the omelette base.

    - Remove from the heat and sprinkle on grated cheddar cheese and gruyere cheese then add the haddock sauce mix to evenly cover the omelette.

    - Sprinkle with a little more cheese and then place under a hot grill until lightly golden and bubbling.

    - Finish with some chopped chives and parsley and serve from straight from the pan.

Omelette Arnold Bennett. Masterchef UK Professional. Season 13 | eps2
Flat omelette served in a dish, normally using smoked haddock but this time using crab meat. Its got Gruyere cheese served with a hollandaise sauce over the top, grattinated under the grill

For Hollandaise:

White Wine Vinegar reduction.A couple of bay leaves and some white peppercorns.
Use 3 egg yolks. Start whipping them up. As you start to whisk the eggs, you have to be careful. Too hot and it will start to cook the eggs yilks. Cook over a pan of warm water with a glass bowl on top. Looking for eggs to have a ribbon consistancy which is when you lift it up, you see the ribbons in the bowl.
The white wine vinegar is now reduced by half. Usung a sieve, pour liquid into a bowl. Add clarified butter to egg yolks, keep whisking. Also add a spoonful of vinegar. That allows me now to incorporate some more butter. Using intuition and experience to get the right consistency and taste.
Lightly whipped double cream which actually takes the richness of the hollandaise down a little bit.
Omelette- Using four eggs, give the eggs a good whisk. Butter foaming, just nicely - coming up to temperature. Its not too hot.
Add whisked eggs. Do not stop. Keep the process going. So, you're making almost like a half-scrambled, half omelette type mixture in the pan. Transfer it into a serving dish. Add the grab meat(white + brown meat), some gruyere cheese and grated chedder cheese. Now just pour on our hollandaise sauce. It's layered up. Its ready to go. Now i've just got to glaze it by puuting the dish under a hot grill for a few seconds to brown it. That's it,
Omellete Arnold Bennett
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