Recipe

Omelette Arnold Bennett

by Luke Hawkins

Luke Hawkins takes on the Savoy classic

Ingredients

1 fillet smoked haddock
300ml milk
150g butter
50g flour
100ml vinegar
10 eggs
300g hard cheese, such as Jersey ongle
½ bunch chives

Method

Poach the haddock gently in the milk until the flesh flakes. Strain off the milk and reserve. Break the fish into small pieces.

For the béchamel sauce, make a roux using 50g of the butter and the flour, cook over a low heat until it has a sandy consistency. Slowly add the poaching milk over heat, stirring well after each addition until the sauce reaches a thick, pouring consistency. Simmer for 2 mins, then leave to cool on one side.

For the hollandaise, melt the remaining butter. Boil and reduce the vinegar by half. Place 2 egg yolks in a mixing bowl, whisk in the vinegar and place the bowl over a bain-marie. Now whisk until the eggs reach the thick ribbon stage, forming a sabayon. Begin to slowly add the warm melted butter until you have created a thick hollandaise sauce. Mix with the béchamel sauce.

Grate the cheese and chop the chives.

For each omelette, whisk 2 eggs and pour into a hot, non-stick pan with a knob of butter and cook until the omelette base has formed. Take off the heat, layer in the haddock, the hollandaise and béchamel mix and cheese. Place under the grill until it puffs up and is a nice golden brown colour.  Finish with chopped chives.

Recipe: Luke Hawkins