New recipes

Omelette Arnold Bennett

Omelette Arnold Bennett


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Heat the milk over medium-high heat (do not let it boil) in a saucepan large enough to hold the haddock. Add the haddock, reduce the heat to medium, and cover the saucepan. Cook the haddock, for about 4 minutes, turning it once.

Remove the haddock from the milk and set it aside. Reserve the milk.

Preheat the broiler. Grease a small baking sheet or dish lightly with butter.

In a separate saucepan, melt 2 tablespoons (30 g) of the butter over low heat, then stir in the flour to make a roux. Stir in the reserved milk to make a thick sauce. When the haddock is cool enough to handle, flake it into the sauce and stir well. Remove the pan from the heat. Season the haddock mixture with a little salt (the haddock will be salty) and white pepper, and stir in about 1 tablespoon of the cheese.

Melt 1 tablespoon (15 g) of the butter in a nonstick omelet pan or skillet over medium heat and pour in half the beaten eggs. Stir the eggs with a wooden spoon, then cook for about a minute, or until the bottom is set but the top is still runny. Spoon half the haddock mixture onto the omelet, spreading it out gently with the back of a wooden spoon to cover the omelet’s surface.

Carefully transfer the omelet to the prepared baking sheet or dish, then repeat the process with the remaining ingredients to make a second omelet.

Scatter the remaining cheese evenly over the omelets, then broil for 1 to 2 minutes, or until the cheese is golden brown and bubbling.


Omelette Arnold Bennett recipe

A famous classic, made for the novelist Arnold Bennett, who wrote an entire novel, Imperial Palace, while staying at the Savoy hotel. It only takes a little effort to make your own!

Ingredients

  • 1 tsp plain flour
  • 15 g butter, at room temperature, plus extra for frying
  • 200 ml milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 200 g smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 30 g mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 7 fl oz milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 0.8 cup milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Blend the flour and butter together to make a paste then chill until firm. Pour the milk into a small pan and add the bay leaf, peppercorns, cloves and onion.
  2. Heat the milk gently over a low heat to just below boiling point. Lower in the haddock skin-side down and poach gently for about 4 minutes, until the fish is just beginning to show signs of flaking when pressed.
  3. Remove the fish from the milk with a slotted spoon and, when it is cool enough to handle, remove the skin and any bones and flake into pieces. Strain the milk into a bowl and discard the aromatics.
  4. Pour 100ml of the infused milk into a clean small pan and return to the heat. Gradually whisk in the butter paste, adding small pieces at a time, and bring to the boil. Cook for 1-2 minutes, whisking constantly until you have a smooth sauce.
  5. Put the yolks in a bowl and beat lightly with the cream. Gradually whisk in the sauce then fold in the haddock and half of the cheese. Check for seasoning.
  6. Preheat the grill to a medium setting. Lightly oil an 18-20cm omelette pan and place over a medium to high heat.
  7. Break the eggs into a bowl, season and beat with a fork. Add a knob of butter to the pan and swirl it about to coat. When the butter starts to foam, pour in the eggs. Stir them continually, tilting the pan from side to side, until the eggs set on the bottom and the top is soft and creamy.
  8. Remove the pan from the heat then pour the haddock mixture on top of the omelette. Sprinkle over the remaining cheese and grill for a few minutes until golden brown. Serve piping hot with some crusty bread if liked.

For more delicious main meal recipes visit eggrecipes.co.uk/mainmealsinminutes

You might also like

Comments

Do you want to comment on this article? You need to be signed in for this feature


Omelette Arnold Bennett recipe

A famous classic, made for the novelist Arnold Bennett, who wrote an entire novel, Imperial Palace, while staying at the Savoy hotel. It only takes a little effort to make your own!

Ingredients

  • 1 tsp plain flour
  • 15 g butter, at room temperature, plus extra for frying
  • 200 ml milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 200 g smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 30 g mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 7 fl oz milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 0.8 cup milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Blend the flour and butter together to make a paste then chill until firm. Pour the milk into a small pan and add the bay leaf, peppercorns, cloves and onion.
  2. Heat the milk gently over a low heat to just below boiling point. Lower in the haddock skin-side down and poach gently for about 4 minutes, until the fish is just beginning to show signs of flaking when pressed.
  3. Remove the fish from the milk with a slotted spoon and, when it is cool enough to handle, remove the skin and any bones and flake into pieces. Strain the milk into a bowl and discard the aromatics.
  4. Pour 100ml of the infused milk into a clean small pan and return to the heat. Gradually whisk in the butter paste, adding small pieces at a time, and bring to the boil. Cook for 1-2 minutes, whisking constantly until you have a smooth sauce.
  5. Put the yolks in a bowl and beat lightly with the cream. Gradually whisk in the sauce then fold in the haddock and half of the cheese. Check for seasoning.
  6. Preheat the grill to a medium setting. Lightly oil an 18-20cm omelette pan and place over a medium to high heat.
  7. Break the eggs into a bowl, season and beat with a fork. Add a knob of butter to the pan and swirl it about to coat. When the butter starts to foam, pour in the eggs. Stir them continually, tilting the pan from side to side, until the eggs set on the bottom and the top is soft and creamy.
  8. Remove the pan from the heat then pour the haddock mixture on top of the omelette. Sprinkle over the remaining cheese and grill for a few minutes until golden brown. Serve piping hot with some crusty bread if liked.

For more delicious main meal recipes visit eggrecipes.co.uk/mainmealsinminutes

You might also like

Comments

Do you want to comment on this article? You need to be signed in for this feature


Omelette Arnold Bennett recipe

A famous classic, made for the novelist Arnold Bennett, who wrote an entire novel, Imperial Palace, while staying at the Savoy hotel. It only takes a little effort to make your own!

Ingredients

  • 1 tsp plain flour
  • 15 g butter, at room temperature, plus extra for frying
  • 200 ml milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 200 g smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 30 g mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 7 fl oz milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 0.8 cup milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Blend the flour and butter together to make a paste then chill until firm. Pour the milk into a small pan and add the bay leaf, peppercorns, cloves and onion.
  2. Heat the milk gently over a low heat to just below boiling point. Lower in the haddock skin-side down and poach gently for about 4 minutes, until the fish is just beginning to show signs of flaking when pressed.
  3. Remove the fish from the milk with a slotted spoon and, when it is cool enough to handle, remove the skin and any bones and flake into pieces. Strain the milk into a bowl and discard the aromatics.
  4. Pour 100ml of the infused milk into a clean small pan and return to the heat. Gradually whisk in the butter paste, adding small pieces at a time, and bring to the boil. Cook for 1-2 minutes, whisking constantly until you have a smooth sauce.
  5. Put the yolks in a bowl and beat lightly with the cream. Gradually whisk in the sauce then fold in the haddock and half of the cheese. Check for seasoning.
  6. Preheat the grill to a medium setting. Lightly oil an 18-20cm omelette pan and place over a medium to high heat.
  7. Break the eggs into a bowl, season and beat with a fork. Add a knob of butter to the pan and swirl it about to coat. When the butter starts to foam, pour in the eggs. Stir them continually, tilting the pan from side to side, until the eggs set on the bottom and the top is soft and creamy.
  8. Remove the pan from the heat then pour the haddock mixture on top of the omelette. Sprinkle over the remaining cheese and grill for a few minutes until golden brown. Serve piping hot with some crusty bread if liked.

For more delicious main meal recipes visit eggrecipes.co.uk/mainmealsinminutes

You might also like

Comments

Do you want to comment on this article? You need to be signed in for this feature


Omelette Arnold Bennett recipe

A famous classic, made for the novelist Arnold Bennett, who wrote an entire novel, Imperial Palace, while staying at the Savoy hotel. It only takes a little effort to make your own!

Ingredients

  • 1 tsp plain flour
  • 15 g butter, at room temperature, plus extra for frying
  • 200 ml milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 200 g smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 30 g mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 7 fl oz milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 0.8 cup milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Blend the flour and butter together to make a paste then chill until firm. Pour the milk into a small pan and add the bay leaf, peppercorns, cloves and onion.
  2. Heat the milk gently over a low heat to just below boiling point. Lower in the haddock skin-side down and poach gently for about 4 minutes, until the fish is just beginning to show signs of flaking when pressed.
  3. Remove the fish from the milk with a slotted spoon and, when it is cool enough to handle, remove the skin and any bones and flake into pieces. Strain the milk into a bowl and discard the aromatics.
  4. Pour 100ml of the infused milk into a clean small pan and return to the heat. Gradually whisk in the butter paste, adding small pieces at a time, and bring to the boil. Cook for 1-2 minutes, whisking constantly until you have a smooth sauce.
  5. Put the yolks in a bowl and beat lightly with the cream. Gradually whisk in the sauce then fold in the haddock and half of the cheese. Check for seasoning.
  6. Preheat the grill to a medium setting. Lightly oil an 18-20cm omelette pan and place over a medium to high heat.
  7. Break the eggs into a bowl, season and beat with a fork. Add a knob of butter to the pan and swirl it about to coat. When the butter starts to foam, pour in the eggs. Stir them continually, tilting the pan from side to side, until the eggs set on the bottom and the top is soft and creamy.
  8. Remove the pan from the heat then pour the haddock mixture on top of the omelette. Sprinkle over the remaining cheese and grill for a few minutes until golden brown. Serve piping hot with some crusty bread if liked.

For more delicious main meal recipes visit eggrecipes.co.uk/mainmealsinminutes

You might also like

Comments

Do you want to comment on this article? You need to be signed in for this feature


Omelette Arnold Bennett recipe

A famous classic, made for the novelist Arnold Bennett, who wrote an entire novel, Imperial Palace, while staying at the Savoy hotel. It only takes a little effort to make your own!

Ingredients

  • 1 tsp plain flour
  • 15 g butter, at room temperature, plus extra for frying
  • 200 ml milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 200 g smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 30 g mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 7 fl oz milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 0.8 cup milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Blend the flour and butter together to make a paste then chill until firm. Pour the milk into a small pan and add the bay leaf, peppercorns, cloves and onion.
  2. Heat the milk gently over a low heat to just below boiling point. Lower in the haddock skin-side down and poach gently for about 4 minutes, until the fish is just beginning to show signs of flaking when pressed.
  3. Remove the fish from the milk with a slotted spoon and, when it is cool enough to handle, remove the skin and any bones and flake into pieces. Strain the milk into a bowl and discard the aromatics.
  4. Pour 100ml of the infused milk into a clean small pan and return to the heat. Gradually whisk in the butter paste, adding small pieces at a time, and bring to the boil. Cook for 1-2 minutes, whisking constantly until you have a smooth sauce.
  5. Put the yolks in a bowl and beat lightly with the cream. Gradually whisk in the sauce then fold in the haddock and half of the cheese. Check for seasoning.
  6. Preheat the grill to a medium setting. Lightly oil an 18-20cm omelette pan and place over a medium to high heat.
  7. Break the eggs into a bowl, season and beat with a fork. Add a knob of butter to the pan and swirl it about to coat. When the butter starts to foam, pour in the eggs. Stir them continually, tilting the pan from side to side, until the eggs set on the bottom and the top is soft and creamy.
  8. Remove the pan from the heat then pour the haddock mixture on top of the omelette. Sprinkle over the remaining cheese and grill for a few minutes until golden brown. Serve piping hot with some crusty bread if liked.

For more delicious main meal recipes visit eggrecipes.co.uk/mainmealsinminutes

You might also like

Comments

Do you want to comment on this article? You need to be signed in for this feature


Omelette Arnold Bennett recipe

A famous classic, made for the novelist Arnold Bennett, who wrote an entire novel, Imperial Palace, while staying at the Savoy hotel. It only takes a little effort to make your own!

Ingredients

  • 1 tsp plain flour
  • 15 g butter, at room temperature, plus extra for frying
  • 200 ml milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 200 g smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 30 g mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 7 fl oz milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 0.8 cup milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Blend the flour and butter together to make a paste then chill until firm. Pour the milk into a small pan and add the bay leaf, peppercorns, cloves and onion.
  2. Heat the milk gently over a low heat to just below boiling point. Lower in the haddock skin-side down and poach gently for about 4 minutes, until the fish is just beginning to show signs of flaking when pressed.
  3. Remove the fish from the milk with a slotted spoon and, when it is cool enough to handle, remove the skin and any bones and flake into pieces. Strain the milk into a bowl and discard the aromatics.
  4. Pour 100ml of the infused milk into a clean small pan and return to the heat. Gradually whisk in the butter paste, adding small pieces at a time, and bring to the boil. Cook for 1-2 minutes, whisking constantly until you have a smooth sauce.
  5. Put the yolks in a bowl and beat lightly with the cream. Gradually whisk in the sauce then fold in the haddock and half of the cheese. Check for seasoning.
  6. Preheat the grill to a medium setting. Lightly oil an 18-20cm omelette pan and place over a medium to high heat.
  7. Break the eggs into a bowl, season and beat with a fork. Add a knob of butter to the pan and swirl it about to coat. When the butter starts to foam, pour in the eggs. Stir them continually, tilting the pan from side to side, until the eggs set on the bottom and the top is soft and creamy.
  8. Remove the pan from the heat then pour the haddock mixture on top of the omelette. Sprinkle over the remaining cheese and grill for a few minutes until golden brown. Serve piping hot with some crusty bread if liked.

For more delicious main meal recipes visit eggrecipes.co.uk/mainmealsinminutes

You might also like

Comments

Do you want to comment on this article? You need to be signed in for this feature


Omelette Arnold Bennett recipe

A famous classic, made for the novelist Arnold Bennett, who wrote an entire novel, Imperial Palace, while staying at the Savoy hotel. It only takes a little effort to make your own!

Ingredients

  • 1 tsp plain flour
  • 15 g butter, at room temperature, plus extra for frying
  • 200 ml milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 200 g smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 30 g mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 7 fl oz milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 0.8 cup milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Blend the flour and butter together to make a paste then chill until firm. Pour the milk into a small pan and add the bay leaf, peppercorns, cloves and onion.
  2. Heat the milk gently over a low heat to just below boiling point. Lower in the haddock skin-side down and poach gently for about 4 minutes, until the fish is just beginning to show signs of flaking when pressed.
  3. Remove the fish from the milk with a slotted spoon and, when it is cool enough to handle, remove the skin and any bones and flake into pieces. Strain the milk into a bowl and discard the aromatics.
  4. Pour 100ml of the infused milk into a clean small pan and return to the heat. Gradually whisk in the butter paste, adding small pieces at a time, and bring to the boil. Cook for 1-2 minutes, whisking constantly until you have a smooth sauce.
  5. Put the yolks in a bowl and beat lightly with the cream. Gradually whisk in the sauce then fold in the haddock and half of the cheese. Check for seasoning.
  6. Preheat the grill to a medium setting. Lightly oil an 18-20cm omelette pan and place over a medium to high heat.
  7. Break the eggs into a bowl, season and beat with a fork. Add a knob of butter to the pan and swirl it about to coat. When the butter starts to foam, pour in the eggs. Stir them continually, tilting the pan from side to side, until the eggs set on the bottom and the top is soft and creamy.
  8. Remove the pan from the heat then pour the haddock mixture on top of the omelette. Sprinkle over the remaining cheese and grill for a few minutes until golden brown. Serve piping hot with some crusty bread if liked.

For more delicious main meal recipes visit eggrecipes.co.uk/mainmealsinminutes

You might also like

Comments

Do you want to comment on this article? You need to be signed in for this feature


Omelette Arnold Bennett recipe

A famous classic, made for the novelist Arnold Bennett, who wrote an entire novel, Imperial Palace, while staying at the Savoy hotel. It only takes a little effort to make your own!

Ingredients

  • 1 tsp plain flour
  • 15 g butter, at room temperature, plus extra for frying
  • 200 ml milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 200 g smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 30 g mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 7 fl oz milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 0.8 cup milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Blend the flour and butter together to make a paste then chill until firm. Pour the milk into a small pan and add the bay leaf, peppercorns, cloves and onion.
  2. Heat the milk gently over a low heat to just below boiling point. Lower in the haddock skin-side down and poach gently for about 4 minutes, until the fish is just beginning to show signs of flaking when pressed.
  3. Remove the fish from the milk with a slotted spoon and, when it is cool enough to handle, remove the skin and any bones and flake into pieces. Strain the milk into a bowl and discard the aromatics.
  4. Pour 100ml of the infused milk into a clean small pan and return to the heat. Gradually whisk in the butter paste, adding small pieces at a time, and bring to the boil. Cook for 1-2 minutes, whisking constantly until you have a smooth sauce.
  5. Put the yolks in a bowl and beat lightly with the cream. Gradually whisk in the sauce then fold in the haddock and half of the cheese. Check for seasoning.
  6. Preheat the grill to a medium setting. Lightly oil an 18-20cm omelette pan and place over a medium to high heat.
  7. Break the eggs into a bowl, season and beat with a fork. Add a knob of butter to the pan and swirl it about to coat. When the butter starts to foam, pour in the eggs. Stir them continually, tilting the pan from side to side, until the eggs set on the bottom and the top is soft and creamy.
  8. Remove the pan from the heat then pour the haddock mixture on top of the omelette. Sprinkle over the remaining cheese and grill for a few minutes until golden brown. Serve piping hot with some crusty bread if liked.

For more delicious main meal recipes visit eggrecipes.co.uk/mainmealsinminutes

You might also like

Comments

Do you want to comment on this article? You need to be signed in for this feature


Omelette Arnold Bennett recipe

A famous classic, made for the novelist Arnold Bennett, who wrote an entire novel, Imperial Palace, while staying at the Savoy hotel. It only takes a little effort to make your own!

Ingredients

  • 1 tsp plain flour
  • 15 g butter, at room temperature, plus extra for frying
  • 200 ml milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 200 g smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 30 g mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 7 fl oz milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 0.8 cup milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Blend the flour and butter together to make a paste then chill until firm. Pour the milk into a small pan and add the bay leaf, peppercorns, cloves and onion.
  2. Heat the milk gently over a low heat to just below boiling point. Lower in the haddock skin-side down and poach gently for about 4 minutes, until the fish is just beginning to show signs of flaking when pressed.
  3. Remove the fish from the milk with a slotted spoon and, when it is cool enough to handle, remove the skin and any bones and flake into pieces. Strain the milk into a bowl and discard the aromatics.
  4. Pour 100ml of the infused milk into a clean small pan and return to the heat. Gradually whisk in the butter paste, adding small pieces at a time, and bring to the boil. Cook for 1-2 minutes, whisking constantly until you have a smooth sauce.
  5. Put the yolks in a bowl and beat lightly with the cream. Gradually whisk in the sauce then fold in the haddock and half of the cheese. Check for seasoning.
  6. Preheat the grill to a medium setting. Lightly oil an 18-20cm omelette pan and place over a medium to high heat.
  7. Break the eggs into a bowl, season and beat with a fork. Add a knob of butter to the pan and swirl it about to coat. When the butter starts to foam, pour in the eggs. Stir them continually, tilting the pan from side to side, until the eggs set on the bottom and the top is soft and creamy.
  8. Remove the pan from the heat then pour the haddock mixture on top of the omelette. Sprinkle over the remaining cheese and grill for a few minutes until golden brown. Serve piping hot with some crusty bread if liked.

For more delicious main meal recipes visit eggrecipes.co.uk/mainmealsinminutes

You might also like

Comments

Do you want to comment on this article? You need to be signed in for this feature


Omelette Arnold Bennett recipe

A famous classic, made for the novelist Arnold Bennett, who wrote an entire novel, Imperial Palace, while staying at the Savoy hotel. It only takes a little effort to make your own!

Ingredients

  • 1 tsp plain flour
  • 15 g butter, at room temperature, plus extra for frying
  • 200 ml milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 200 g smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 30 g mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 7 fl oz milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)
  • 1 tsp plain flour
  • 0.5 oz butter, at room temperature, plus extra for frying
  • 0.8 cup milk
  • 1 bay leaf
  • 0.25 tsp black peppercorns
  • 5 cloves
  • 0.5 onion
  • 7.1 oz smoked, un-dyed haddock fillet
  • 2 large egg yolks
  • 1 tbsp single cream
  • 1.1 oz mature cheddar, finely grated
  • 1 pinch salt and freshly ground black pepper
  • 1 dash oil, for greasing
  • 4 large eggs
  • 1 loaf of crusty bread to serve (optional)

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Blend the flour and butter together to make a paste then chill until firm. Pour the milk into a small pan and add the bay leaf, peppercorns, cloves and onion.
  2. Heat the milk gently over a low heat to just below boiling point. Lower in the haddock skin-side down and poach gently for about 4 minutes, until the fish is just beginning to show signs of flaking when pressed.
  3. Remove the fish from the milk with a slotted spoon and, when it is cool enough to handle, remove the skin and any bones and flake into pieces. Strain the milk into a bowl and discard the aromatics.
  4. Pour 100ml of the infused milk into a clean small pan and return to the heat. Gradually whisk in the butter paste, adding small pieces at a time, and bring to the boil. Cook for 1-2 minutes, whisking constantly until you have a smooth sauce.
  5. Put the yolks in a bowl and beat lightly with the cream. Gradually whisk in the sauce then fold in the haddock and half of the cheese. Check for seasoning.
  6. Preheat the grill to a medium setting. Lightly oil an 18-20cm omelette pan and place over a medium to high heat.
  7. Break the eggs into a bowl, season and beat with a fork. Add a knob of butter to the pan and swirl it about to coat. When the butter starts to foam, pour in the eggs. Stir them continually, tilting the pan from side to side, until the eggs set on the bottom and the top is soft and creamy.
  8. Remove the pan from the heat then pour the haddock mixture on top of the omelette. Sprinkle over the remaining cheese and grill for a few minutes until golden brown. Serve piping hot with some crusty bread if liked.

For more delicious main meal recipes visit eggrecipes.co.uk/mainmealsinminutes

You might also like

Comments

Do you want to comment on this article? You need to be signed in for this feature


Watch the video: The Panhandlers Omelette Arnold Bennett and Veggie Frittata (July 2022).


Comments:

  1. Delmont

    This is the fun play

  2. Erkerd

    This message is incomparable))), it is very interesting to me :)

  3. Chike

    What's this?

  4. Mikalar

    sympathetic thinking

  5. Eran

    What follows from it?



Write a message