I had to wait for my Dad to visit to make this Omelette Arnold Bennett. He is a big fan of smoked kippers and I knew he would love this egg dish. I could have eaten the entire omelette to myself which served the three of us very generously.
Head straight on to the Recipe For ♥ Omelette Arnold Bennett ♥
Omelette Arnold Bennett
It is often said that the test of a good chef is how well he makes an omelette. Associated with French cuisine in my mind, this simple egg dish originates from Persia. Alexandre Dumas lists various omelettes in his Dictionary of Cooking with the simplest one being made with fresh herbs. Sweet ones are also listed but I doubt I will ever try a kirsch omelette as it just does not appeal. What did grab my attention was this recipe for Omelette Arnold Bennett on Chef Mimi’s blog. Traditionally made with smoked haddock, cheddar cheese and cream, the recipe emanates from the United Kingdom. It was crafted by the chef Jean Baptiste Virlogeux at the Savoy Grill for the author Arnold Bennett. He was a regular guest at this London hotel restaurant, and after tasting this meal, I am not surprised why.
Omelettes around the world
Omurice from Japan are a TikTok sensation with Chef Miki Terasaki who lives in Sydney. The first time I heard of these was on MasterChef Australia which has just started here. Then there is egg foo young from China, made with ham. In Italy a frittata is made open face, with cheese, vegetables and sometimes left over pasta. This is called a tortilla in Spain and will be made with potatoes. The Greek Foustoron in modern cuisine will contain yoghurt as well as cheese and regional varieties exist, some of which will include onions. Diet fads in America have made the egg white omelette famous but this is not for me. I like the ones Dave makes for our Sunday breakfast using bacon, cheese and mushrooms.
Take a look at this inspiring recipe for ♥ Omelette Arnold Bennett ♥ from Lavender and Lime #LavenderAndLime Share on X
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Omelette Arnold Bennett
Ingredients
- 200 mls milk
- 130 mls cream, divided
- 2.5 mls peppercorns
- 1 shallot, peeled and roughly chopped
- 1 bay leaf
- 260 g smoked kippers, cut in half, and half again
- 40 g butter, divided
- 25 g flour
- 2 egg yolks
- salt and freshly ground black pepper to season
- 4 eggs
- 20 g Parmesan cheese, finely grated
- chopped chives to garnish
Method
- Place the milk, 100mls of the cream, the peppercorns, shallot, and bay leaf into a small saucepan
- Bring to a simmer over a medium temperature then turn off the heat and leave to infuse for 30 minutes
- Strain the milk, discard the solids and return the milk to the saucepan
- Bring back to a simmer over a medium temperature, then add the fish, ensuring it is submerged under the milk
- Remove the saucepan from the heat, cover and set aside until the fish starts to flake
- Strain the milk into a jug then flake the fish into large chunks, removing the skin as you go along
- Place 25g butter into a small pan and melt over a medium to low temperature
- Add the flour and whisk in, then leave to cook for 1 minute
- Slowly add the infused milk while whisking all the time then laeve to cook, whisking occasionally, until the sauce thickens
- Once thickened remove from the heat
- Place the egg yolks into a small jug, add the rest of the cream and whisk to combine
- Slowly add to the white sauce while whisking
- Add the flaked fish, stir gently to combine then season to taste
- Preheat your oven using the grill function
- Place the whole eggs into a mixing bowl, season to taste and whisk until completely slackened
- Place the remaining butter into a large stove safe and ovenproof pan*, and melt over a medium to high temperature
- As soon as the butter stops foaming pour the eggs into the pan and leave until the start to set and bubbles form
- Use a spatula to lift the edges, and tilt the pan to get the runny eggs to the sides
- When the omelette is set around the edges and still a little loose in the centre, remove from the heat and pour the fishy white sauce on top
- Sprinkle the grated Parmesan evenly over the top then place under the grill and cook until lightly golden and bubbling on top
- Remove from the oven, scatter the chives on top and serve straight away
Notes
Dave and I are away, exploring the Koue Bokkeveld and Tankwa Karoo. I will be back tomorrow and will reply to comments then. See the pics I post by following me on Instagram.
See the links below for blog posts I published on September 17:
- 2023: Everyone Here Is Lying
- 2021: Pomegranate Frangipane
- 2018: Baked Pasta Ragu
- 2017: Murder Games
- 2015: Hot Chocolate
- 2014: Wine Tasting At Waterkloof
- 2013: Kiwi And Orange Sorbet
- 2012: Berry Tart
- 2010: Mayonnaise
Wow, that is quite the recipe. Must be delicious with the smoked fish. To make the white sauce, you can add all the milk at once as long as it is hot, and whisk right after adding it. Much quicker and no lumps.
That is a good tip!
not sure i’ve ever had smoked kippers tho a funny story is about a friend’s grandmum who flew out from scotland to australia carrying a parcel of kippers on the plane!! Oh the smell – can you imagine? They took them away of course…
OMG! I would have been ill sitting near that case!
I LOVE eggs! The omelette looks incredibly delicious. I love the add of smoked kippers…a unique egg recipe.
I would make this every weekend if I could!
Smoked Kippers are not a US thing – at least not in my culinary world…there is a terrific British food store here that I need to visit to see if they carry them – sure they will then I must give this a try!
Let me know if you find some. Arbroath smokies would be my first choice 🙂
I’m so glad you made this! Isn’t it amazing?!!
This would be my breakfast every weekend if I had the time!
Hi Tandy, I do enjoy omelette but I’d pass on the kippers.
They are a divisive taste 🙂