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    Spinach omelette Arnold Bennett

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    Spinach omelette Arnold Bennett

    • Preparation time: 10 minutes, plus cooling
    • Cooking time: 25 minutes
    • Total time: 35 minutes, plus cooling

    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.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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