Le Gruyère AOP and smoked haddock omelette 'Arnold Bennett'
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The classic omelette Arnold Bennett is given a fine-dining makeover in this delightful little starter. Flaked smoked haddock meets just-set eggs and a glorious sauce filled with the wonderful flavours of Gruyère cheese. This will make enough for two small starter portions of the dish, but if you're after something more substantial double the recipe.
First published in 2021
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Ingredients
Metric
Imperial
- 100ml of whole milk
- 250g of smoked haddock, best quality
- 50g of unsalted butter, plus a little extra for frying
- 50g of plain flour
- 2 egg yolks
- 2 duck eggs, beaten
- 200g of Gruyère, finely grated
- sea salt
- freshly ground black pepper
- shiso leaves, to garnish (optional)
- wild garlic flowers, and/or chive flowers, to garnish (optional)
SAVE RECIPE
Method
1
Place the milk and haddock in a pan and gently bring to the boil. As soon as the milk is boiling, remove from the heat and leave to cool – the haddock will finish cooking in the residual heat
- 100ml of whole milk
- 250g of smoked haddock, best quality
2
Once cool enough to handle, remove the haddock (reserving the milk) and flake into large pieces. Set aside
3
Melt the butter in a saucepan then add the flour. Stir the 2 together to make a roux, then gradually add the reserved milk, stirring constantly to remove any lumps. Cook out the flour in the mixture for a few more minutes, then remove from the heat, add the egg yolks and Gruyère and mix thoroughly. Season to taste and set aside
- 50g of unsalted butter, plus a little extra for frying
- 50g of plain flour
- 2 egg yolks
- 200g of Gruyère, finely grated
- sea salt
- freshly ground black pepper
4
In a non-stick frying pan, add a knob of butter and place over a medium heat. Add the duck eggs and cook until just set into a simple omelette
- 2 duck eggs, beaten
5
To serve, preheat a grill to high. Divide the omelette between 2 serving dishes. Place pieces of the smoked haddock on top, then cover with the cheese sauce. Place under the grill for a few minutes until the sauce is golden and bubbling, then remove and garnish with the shiso and flowers
- shiso leaves, to garnish (optional)
- wild garlic flowers, and/or chive flowers, to garnish (optional)
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