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broiling English
Omelet Arnold Bennett Recipe-868

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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


  • 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


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.


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%)
535mg (178%)
879mg (37%)
14g (68%)
27g (42%)
3mg (17%)

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