Try out this Omelette Arnold Bennett recipe from The Wolseley at home!
- Omelette pan
- Small sauce pan
- 2 x Shallow flat base dish: Approx 15cm wide 3cm deep
To do List
- Hollandaise reduction
- Hollandaise glaze
- Poach Smoked haddock
Poached Smoked Haddock
- Purchase a small fillet of smoked haddock, ask the fish monger to ensure there are no bones left in.
- 250ml milk
- A quarter of a white onion
- 2 cloves
- Half of a bay leaf
Press the cloves into the onion, place the onion, bay leaf and milk into a small pan and bring to just under the simmer on the stove on a low heat (do not boil) and leave to infuse for 10 minutes.
Break the haddock fillet into a few pieces and poach in the milk for 6-8 minutes (do not boil.)
Remove the haddock from the milk with a slotted spoon and drain in a colander. Break the haddock into large flakes and leave ready for use.
(Strain the milk. Any leftover Haddock and milk can be used to produce a Smoked Haddock and Potato Soup.)
- 200ml Cooking white wine
- 200ml White wine vinegar
- 1 Bay leaf
- 1 Peeled and sliced shallot
- 5 Black pepper corns
- 1 Stalk & leaf fresh tarragon
Place all the ingredients in a pan on the stove over a medium heat and reduce the liquid by half.
Pass through a fine sieve and leave ready to make your Hollandaise.
(Any leftover reduction can be stored in the fridge and used at a later date or can be used in other cooking as a flavour enhancer.)
- 2 Egg yolks (medium eggs)
- 180g Clarified butter (can be bought at the super market)
- Half of a fresh lemon
- Cayenne pepper
- 25ml Hollandaise reduction.
Melt the clarified butter, it must be warm to touch but not hot.
Have a pan about 1/3 full simmering with water on the stove. Make sure your bowl is bigger than the pan so it does not touch the water, you only want to cook with the steam.
Place your egg yolks and reduction in your bowl, place over the pan of simmering water.
Using your hand whisk mix over the heat until it becomes thick, be very careful as the eggs will cook quickly.
Remove from the heat and whilst you are whisking, very slowly add the clarified butter.
It is important you whisk vigorously and add the butter very slowly. It should naturally start to thicken.
Once all the butter is incorporated season your Hollandaise with a little salt and cayenne pepper & lemon juice if required.
- 30ml Whipping cream
- 30grams Grated parmesan
Take the above Hollandaise and add fold through the cream and cheese. Leave to one side.
- 6 large eggs, whisk to break up
- 140g flaked poached smoked haddock
- Vegetable oil
- Pinch salt
You will need to work quickly.
Heat the oil in a non-stick omelette pan to a high heat. Add a little salt to your eggs, be careful as the smoked haddock is already salty.
Pour the eggs into the pan and mix continuously until half cooked, add the flaked smoked haddock and gently stir until 3/4 cooked. Quickly place half the mix into each serving bowl leaving enough room to add your Hollandaise glaze. Cover with Hollandaise glaze, ensure it is all the way to the edges and even.
Colour under a hot grill, sprinkle chopped chives on top and serve.