← Back to Search Results broiling English
omelet-arnold-bennett

Photo by:
Comments: 0
 

Recipe

This famous dish was specially created for the Victorian novelist by the chefs at the Savoy Grill, London.

Yield : 4 servings
Prep Time : 5 mins
Cooking Time : 20 mins

Ingredients

  • 12 oz (350g) smoked haddock fillet (finnan haddie)
  • 8 large eggs, separated
  • ½ cup half and half
  • 4 tbsp freshly grated Parmesan
  • Freshly ground black pepper
  • 4 tbsp butter

Directions

1. Place the fish in a saucepan and add enough cold water to cover. Bring to a simmer over medium heat, and simmer about 7 minutes, until the fish is hot and flakes easily. Drain. Remove the skin and bones and flake the fish.

2. Whisk the egg whites in a bowl until soft peaks form. Beat the yolks with 2 tbsp of the half-and-half in another bowl. Fold in the whites. Add the fish and 2 tbsp of the Parmesan. Season with pepper.

3. Preheat the broiler. Melt the butter in a large nonstick frying pan over medium heat. When foaming, add the egg mixture. Cook, lifting up the sides of the omelet as they set with a rubber spatula, allowing the uncooked egg mixture to run underneath the cooked portion, about 3 minutes, or until the omelet is almost set but the top is uncooked.

4. Sprinkle the remaining 2 tbsp of Parmesan over the omelet. Pour the remaining half-and-half over the top. Broil until the top of the omelet is set and lightly browned. Serve immediately, straight from the pan.

Notes

Shopping for fish:

Finnan haddie (British smoked haddock) is used in many savory dishes. Available at specialty fish markets, it is usually bright yellow, but you may find uncolored versions as well.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

404kcal (20%)
185mg (19%)
0mg (0%)
298mcg RAE (10%)
536mg
63mg
37g
1g
0g
2g
535mg (178%)
879mg (37%)
14g (68%)
27g (42%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
baked-explorations Baked Explorations
by Matt Lewis
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
mom-a-licious Mom-a-Licious
by Domenica Catelli
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
west-coast-cooking West Coast Cooking
by Greg Atkinson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
good-to-the-grain Good to the Grain
by Kim Boyce
the-provence-cookbook The Provence Cookbook
by Patricia Wells
american-masala American Masala
by Suvir Saran
seriously-simple-easy-recipes-for-creative-cooks Seriously Simple: Easy Reci...
by Diane Rossen Worthington
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?