Omelet Arnold Bennett
This famous dish was specially created for the Victorian novelist by the chefs at the Savoy Grill, London.
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.
Preparation Time5 min
Preparation Time - Text5 mins
Cooking Time20 min
Cooking Time - Text20
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationmain course
Five Ingredients or LessYes
Taste and Texturecreamy, salty, smoky
- 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
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.
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.
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.
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.
2008 Dorling Kindersley