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omelette arnold bennett recipe

Written on Wednesday, September 28, 2016 | 7:39:00 AM



Serves : servings 

Ingredients : 
- 250ml whole milk
- slice of onion
- 1 mace blade
- 1 bay leaf
- a few peppercorns
- 250g smoked haddock or other smoked fish
- 10g butter
- 5 eggs
- 25g grated Gruyère (or other hard cheese)
- a few chives, snipped
- sea salt and freshly ground black pepper

SAUCE
- 30g butter
- 30g flour
- reserved poaching liquid
- 100ml double cream

Preparation Method :
1) Put the milk in a saucepan that’s wide enough to hold the fish in a single layer. Add the onion, mace, bay leaf and peppercorns and bring the milk to just under the boil. Remove the pan from the heat and leave the milk to infuse for half an hour.

2) Just before you want to cook the fish, bring the milk to the boil. Add the fish, remove the pan from the heat and cover it with a lid. Leave for about 5 minutes until the fish has cooked through and flakes easily. Remove the fish from the pan with a slotted spoon and set it aside, then strain the poaching milk into a jug.

3) Next make the sauce. Melt the 30g of butter in a saucepan, then stir in the flour and mix well. Stir over the heat for a few minutes to cook the flour. Gradually pour in the reserved poaching milk, stirring in between each addition, until it is all added. Then add the cream, continuing to stir until you have a fairly thick sauce.

4) Take the pan off the heat, flake the fish and stir it into the sauce. Taste for seasoning and add a little more salt if necessary – you may not need it as the fish will be salty. Cover the pan and keep the sauce warm.

5) Melt the 10g of butter in a large frying pan. Beat the eggs in a bowl, then add them to the pan and swirl the pan until the base is evenly covered. Pull the edges into the centre as they cook, continuing to swirl so any liquid egg runs to the edges. Leave the omelette to cook over a medium heat until it is almost set – it should have a little wobble.

6) Pile the fish and sauce on to one half of the omelette and sprinkle with the cheese. Carefully fold the uncovered half of the omelette over the filling and leave it to cook for a couple more minutes until the cheese has melted. Cut the omelette in half and garnish with a few snipped chives.

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