Omelette Arnold Bennett

Name: Omelette Arnold Bennett
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 260 g pack No.1 Smoked Haddock Loins; 230 ml whole milk; 1 bay leaf; Nutmeg, for grating; 40 g salted butter, softened; 20 g plain flour; 30 g pack chives, finely chopped; 40 g Gruyère, grated; 4 medium free range eggs, beaten

This luxurious classic is the perfect example of a dish with enough gumption to satisfy completely for breakfast, lunch or dinner. What a dish – it’s fish and cheese, which is madness, but believe me, it works. Old school iterations of this are rather long-winded, so it’s been simplified here. Find more haddock recipes or cheese-based meals to satisfy that craving.

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Serves2
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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260g pack No.1 Smoked Haddock Loins
230ml whole milk
1 bay leaf
Nutmeg, for grating
40g salted butter, softened
20g plain flour
30g pack chives, finely chopped
40g Gruyère, grated
4 medium free range eggs, beaten

Cut the haddock into large chunks and put into a small saucepan with the milk, bay leaf and a small grating of nutmeg. Place on a medium heat and bring to a gentle simmer. Flip the fish over, then reduce the heat to low and cook for 4-5 minutes until it flakes apart easily. Transfer the fish to a plate with a slotted spoon, then remove the bay leaf and put the pan back over a low heat.
Mix 30g butter and the flour to form a paste, then beat into the hot poaching milk. Increase the heat to medium and keep whisking until thickened, 2-3 minutes. Turn off the heat, add half the chives and the cheese, then flake the fish in and give it a gentle stir. Taste and season, adding a little more nutmeg if you like.
Preheat the grill to high. Put a small (18-20cm) ovenproof frying pan over a medium-high heat and add the remaining butter. Once frothing, add the beaten eggs and stir. Allow to set for a moment, then draw into the centre with a spatula to create some texture. Allow to cook for 2 minutes or so, until mostly set, then top with the white sauce fish mix. Place under the grill for 3-5 minutes until piping hot and scorched. Sprinkle over the remaining chives and serve, with hot buttered toast, if you like.