Omelette Arnold Bennett

  • Preparation time: 30 minutes
  • Total time: 50 minutes 50 minutes


100g smoked haddock

1 bayleaf

1 small onion, halved

350ml whole milk

10g unsalted butter

4 eggs, lightly beaten

2 tbsp crème fraîche

1 tbsp chopped chives

Mornay sauce

20g unsalted butter

20g plain flour

60g gruyère cheese, grated

2 egg yolks


  1. Put the haddock, bay leaf and onion in a pan; cover with the milk. Simmer gently for 20 minutes; leave to cool. Drain the fish, reserve the infused milk, and discard the bay and onion. Flake the fish and set aside; discard the skin and bones.
  2. For the mornay sauce, melt the butter, add the flour and cook for 10 minutes, stirring. Gradually add the infused milk and stir until smooth. Simmer gently for 5 minutes, stirring continuously, until thickened. Season, stir in the cheese and egg yolks and take off the heat to cool.
  3. Preheat the grill to high. Divide the fish and butter between 2 x 12cm ovenproof frying pans and cook until the butter has melted. Add 2 lightly beaten eggs to each pan and cook for 1–2 minutes until they begin to firm up, then stir in the crème fraîche and chives. Spoon the sauce on top, then grill for about 5 minutes until golden and bubbling. Slide the omelettes onto plates to serve.