Let's Get Ready for Sunday Brunch!

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Make Let's Get Ready for Sunday Brunch!

This is a fantastic omelette recipe using smoked haddock is slightly more complicated than your average omelette but brilliant nonetheless. This is actually a famous classic, created, so the story goes, for the novelist Arnold Bennett, who wrote an entire novel, Imperial Palace, while staying at the Savoy hotel.

Omelette Arnold Bennett

Serves 4

Total time:  45 minutes

Ingredients

Omelette

12 eggs

1 lb of smoked haddock, undyed if you can get it.

5 oz of Hollandaise

5  fl oz of heavy cream

1/3 oz of Parmesan, grated

salt

black pepper

oil, for greasing

Bechamel Sauce

2 cups of milk

1/2 onion, peeled

3 cloves

1 bay leaf

3 black peppercorns

2 tbsp oz of butter, plus extra for frying

2 oz of plain flour

Garnish

4 handfuls of chives, chopped

sea salt

Preparation

To begin the recipe, stud half an onion with a few cloves. Pour the milk into a pan and add the bay leaf, peppercorns and the studded onion. Heat the milk gently over a low heat to just below boiling point.

Smoked Haddock

Lower the haddock into the milk, skin-side down. Cover the haddock with a dampened piece of parchment paper and poach gently for about 4 minutes, or until the fish is just beginning to show signs of flaking when pressed.

Remove the haddock from the milk with a slotted spoon, reserving the milk. When the haddock is cool enough to handle, remove the skin and any bones and flake into pieces.

Strain the warm milk into a bowl, measure out 1 cup and discard the rest. Pour the strained infused milk into a clean small pan and return to the heat.

Bechamel

In a separate pan, melt the butter and add the flour to make a roux. Pour the infused milk into this pan, whisking constantly until you have a smooth thick béchamel sauce. Remove from the heat.

In a large bowl, whisk the double cream until soft peaks form. Mix equal quantities of the whipped cream, hollandaise (you can buy the hollandaise pre-made or make it yourself) and the béchamel and then gently fold together and season.  Hollandaise recipe

Warm 4, 9 inch gratin dishes with at least 1 1/2 inches of depth in  in the oven on low heat.

Lightly oil a large omelette pan and place over a medium to high heat. Add 2 tbsp of butter to the pan. Break the eggs into a bowl, season and whip with a fork. When the butter starts to foam, pour in the eggs, stirring continually and tilting the pan from side to side until the eggs set on the bottom and the top is soft and creamy.

Remove the pan from the heat then add the flaked haddock to the omelette. Distribute evenly into the warmed dishes, then spoon a thin layer of the sauce over the omelette (enough to just cover the fish) and place under the broiler for a few minutes until golden brown. Repeat for each omelette.

Plating/Presentation

To serve, grate Parmesan over the glazed omelette and garnish with chives and sea salt. Serve immediately.

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