Omelette Arnold Bennett
This can be served for any meal as it is so hearty
Makes enough for: 4 people
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
* I used my tarte tatin dish