Omelette Arnold Bennett
A classic dish from the heyday of the Savoy, but so simple and quick to make using Kerrymaid ingredients. Assertively flavoured, this dish brings nostalgia for guests accustomed to smoked fish.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 20 MINS | 15 MINS | 10 |
Ingredients
- 250ml Kerrymaid Béchamel Sauce
- 50g Kerrymaid Grated White
- 30g Parmesan, grated
- ½ tsp English mustard
- Worcestershire sauce, dash
- 400g Smoked haddock fillet, skinned and cut into 4
- 8 Eggs
- 50g Kerrymaid Buttery
- Parsley, quarter bunch, finely chopped
Method
Warm the Kerrymaid Béchamel in a pan, then add Kerrymaid Grated White, Parmesan, mustard and Worcestershire sauce. Stir well until smooth and set aside, keeping warm.
Preheat a grill to high, place haddock on a foiled tray and cook under the grill until half cooked. Set aside to keep warm, keep grill switched on.
Make 4 omelettes (2 eggs each, cook in butter in ovenproof pans until bottom is set but wet in the middle/top).
Split haddock between the omelettes and top with the sauce, split evenly between the omelettes.
Flash under the grill until browned, sprinkle with parsley and serve.
TOP TIP FROM OUR CHEF
- Make sure to cook the Haddock lightly to make sure it is still soft and moist after grilling
Allergens
- Egg
- Dairy
- Fish
- Mustard