Omelette Arnold Bennett was created in the 1920s by the chefs at the Savoy Hotel to commemorate author and playwright Bennett writing his novel, Imperial Palace, whilst staying at the Savoy.
Serves 2 as a main course
- 50-75g smoked haddock
- a little milk, c 50ml
- 25g butter
- 150ml cream
- 3 eggs
- salt and freshly ground pepper
- 1 teaspoon extra virgin olive oil
- 2-3 tablespoons Parmesan cheese, grated
- parsley, freshly chopped
- 25.5cm omelette pan, preferably non-stick
- Put the smoked haddock into a small saucepan. Cover with milk and simmer gently for a few minutes until it is cooked enough to separate into flakes. Drain off the milk and discard or reserve for another recipe.
- In a small pan, toss the haddock over a moderate heat with half the butter and 2 tablespoons of the cream and keep aside. Separate the eggs, beat the yolks with a tablespoon of the cream and season with salt and freshly ground pepper.
- Fold in the cooled haddock and its liquid. You can prepare the omelette to this point earlier in the day.
- When ready to cook the omelette, whip the egg whites stiffly. Fold into the yolks with half of the grated Parmesan cheese.
- Melt the remaining butter and olive oil in the omelette pan and allow to bubble. Swirl the fats up along the edges of the pan to prevent the risen omelette from sticking to the sides.
- Pour the mixture in gently and cook over a medium heat until the base of the omelette is golden. Spoon the remaining cream over the top and sprinkle with the rest of the finely grated Parmesan.
- Pop under a hot grill for a minute or so until golden and bubbly on top. If you do not have an overhead grill in your oven, pop the omelette into an oven preheated to 230c and cook until puffed and nicely coloured.
- Slide on to a hot dish or serve directly from the pan. Sprinkle with chopped parsley and serve immediately.
- This delicious omelette would also be very good made with smoked salmon or smoked mackerel.