Omelette Arnold Bennett

By Hugo Firth

Recipe overview

20 minutes

This recipe presents a sophisticated take on a classic omelette, featuring perfectly poached smoked haddock generously glazed with a rich Hollandaise sauce, and finished with Gruyère cheese and fresh chives. It's a challenging yet rewarding dish designed to be prepared within 20 minutes, showcasing refined techniques for a single elegant serving.

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Serves:
Omelette
Smoked Haddock
Hollandaise
Brunch
Challenge
French Cuisine
Seafood
Quick Meal
Single Serve
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Ingredients

fish

  • 150 g - Smoked Haddock Fillet (undyed if possible, Smoked Cod or Hake can be a common substitute)

poaching liquid

  • 200 mls - Milk (Full Cream)
  • 1 - Bay Leaf (Optional, but adds flavour complexity)
  • 3 - Peppercorns (Optional, but adds flavour complexity)

hollandaise glaze

  • 2 - Egg Yolks
  • 75 g - Melted Butter (Clarified is best, must be melted and hot)
  • 1 tsp - Lemon Juice or White Wine Vinegar
  • 30 mls - Double Cream (lightly whipped, stabilizes the Hollandaise)

omelette

  • 3 - Eggs
  • 1 - Butter (for frying)

garnish

  • 30 g - Gruyère Cheese (finely grated, Comté is a good substitute)
  • 1 tbsp - Chives (finely chopped, for garnish)

seasoning

  • Salt and Freshly Ground Pepper (to taste)

Instructions

Step 1: Poach the Fish

  • Place the milk, bay leaf, and peppercorns in a small pan. Bring it to a gentle simmer (just starting to bubble around the edges), then turn the heat off.
  • Add the smoked haddock. Cover the pan and let the fish poach gently in the residual heat for 5-6 minutes.
  • Remove the fish, setting it on a plate. When cool enough, remove the skin and flake the fish into large, beautiful chunks. Keep the fish warm.

Step 2: Make the Hollandaise Glaze

  • Place the 2 egg yolks and vinegar/lemon juice in a heatproof glass bowl. Set the bowl over a small saucepan of gently simmering water (Bain Marie). The water should not touch the bottom of the bowl.
  • Whisk the yolks vigorously until they are thick, pale, and fluffy (this is the "sabayon" stage).
  • Remove the bowl from the heat. Gradually and slowly whisk the melted butter into the yolks, a few drops at a time initially, then a steady stream. Season with salt and pepper.
  • Gently fold in the whipped double cream to stabilise the sauce. Keep the sauce warm (but not hot) to prevent splitting.

Step 3: Cook the Omelette Base

  • Preheat your oven grill to HIGH.
  • Lightly beat the 3 eggs with salt and pepper.
  • Heat a grill-proof frying pan (about 20-25cm) over a medium-high heat. Add the knob of butter. When it's foaming, pour in the eggs.
  • Cook, stirring continually with a fork or spatula to break up the curds, until the omelette is set on the bottom but the top is still wet and creamy. Do not fully set it.

Step 4: Glaze and Finish

  • Remove the pan from the heat. Scatter the flaked fish over the omelette, followed by the Gruyère cheese.
  • Spoon the Hollandaise glaze generously over the top, making sure to cover all the fish and cheese.
  • Immediately place the pan under the hot grill for 1-2 minutes. Watch it carefully!
  • Remove when the glaze is golden brown and bubbling. Sprinkle with chives and serve straight from the pan.