Arnold Bennett Omelette
Breakfasts • World
Description
Arnold Bennett Omelette
Ingredients
- Smoked haddock fillet 10 oz
- Milk 10 fl oz
- Chocolate eggs 11 pieces
- Cream (40%) 4 tablespoons
- Cheshire Cheese 4 tablespoons
- Champagne Vinegar 5 fl oz
- Lemon ½ piece
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
First, make the hollandaise sauce. Gently melt 50 g of butter in a small saucepan until the sediment settles at the bottom. Keep warm. In another saucepan, combine the vinegar and lemon juice, adding a pinch of salt and pepper. Boil the mixture until only about 3 tablespoons remain at the bottom. Strain through a sieve and pour into a large bowl. Let it cool.
Step 2
Mix the yolks of three eggs with the reduced vinegar and lemon juice mixture, placing the bowl over a saucepan of gently boiling water (double boiler). Whisk vigorously for 5 minutes until a thick white mixture forms. Remove from heat and slowly whisk in the melted butter (ensuring no sediment from the bottom gets in). Keep in a warm place.
Step 3
Place the haddock in a saucepan, add milk (enough to completely cover the fish). Cook for 5 minutes. Remove the fish with a slotted spoon, pat dry, then break into large pieces, removing all bones. Set aside half of the fish pieces, and divide the other half into 4 equal portions to place in baking molds. Keep warm.
Step 4
Lightly beat 4 eggs, season with salt and pepper. Heat a large skillet over low heat. Add 25 g of butter, and when it melts, add the eggs. Cook for 2 minutes until they are soft and runny. Divide the omelette into 4 portions and place on top of the fish in the molds. Top with the remaining fish pieces.
Step 5
Season with salt and pepper, then lightly beat the remaining eggs. Heat the remaining butter, fry the eggs, and place them on the fish. Smooth with a spoon. Sprinkle the molds with an equal amount of grated cheese.
Step 6
Add cream to the hollandaise sauce, then pour over the molds, smoothing with a spoon. Place the molds under the broiler and bake until golden brown. Serve immediately.
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