Traditional Omelette Arnold Bennet is a traditional British recipe for a classic breakfast omelette containing smoked herring (traditionally Finnan haddies). The full recipe is presented here and I hope you enjoy this classic British version of: Traditional Omelette Arnold Bennet.
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A truly classic dish of smoked haddock in an omelette. This should be in every cook's repertoire. The dish itself 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 and it remains on the Savoy Menu to this day.
Ingredients:
3 eggs
75g Finnan haddie (a Scottish smoked herring)
15g butter
1 tbsp Parmesan cheese
1 tbsp water
1 tbsp double cream
salt and freshly-ground black pepper to taste
Method:
Gently poach the Finnan haddie in fish stock for 7–8 minutes, or until just tender. Allow to cool and remove and skin and bones. Mix the flaked Finnan haddie with the cheese and season with salt and freshly-ground black pepper.
Lightly beat the eggs in a bowl along with the eater. Melt the butter in an omelette pan or shallow frying pan and pour in the eggs. Mix with a fork until the eggs begin to set then tilt the pan to coat evenly. Place the smoked fish and cheese on top of the eggs as they begin to set then pour over the cream. Transfer under a grill for a few minutes so that the surface sets and becomes a golden brown.
Fold the omelette in half, transfer to a warmed plate, garnish with parsley and serve.
