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Spinach omelette Arnold Bennett
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Serves: 4 as a starter
350ml whole milk
250g undyed smoked haddock fillet
1 bay leaf
50g unsalted butter
2 ½ tbsp plain flour
260g spinach, wilted
pinch freshly grated nutmeg
5 eggs, lightly whisked
25g parmigiano reggiano
1 Preheat the grill to high. Put the milk, fish and bay leaf in a pan; simmer for 5-6 minutes. Pour the milk into a jug, then lift out the fish, removing and discarding any skin and bones.
2 Melt 40g butter in the pan, stirin the flour; cook for 1 minute. Add the milk, a splash at a time. Simmer for 5 minutes, stirring. Take off the heat, discard the bay and flake in the fish. Add the spinach and nutmeg; season.
3 Melt the remaining 10g butterin an ovenproof frying pan; addthe eggs. While still slightly liquid on top, spread the sauce over the omelette. Grate over the cheese and grill for 3-4 minutes.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in March 2015.