Omelette Arnold Bennett – serves 4 300g smoked finnan haddock fillets 275ml milk 12 eggs Salt and freshly ground pepper 40g unsalted butter 275ml béchamel sauce 75ml hollandaise sauce 50ml double cream, whipped 30g Parmesan, grated Poach the haddock in the milk for about 5 minutes. Remove it from the pan break it up into flakes. Whisk the eggs; add salt and pepper along with half the haddock. Heat an omelette pan, put in a quarter of the butter and let it melt. Add a quarter of the egg mixture and cook very quickly, stirring constantly until the mixture is lightly set. Slide the omelette onto a plate. Mix the béchamel and hollandaise sauces together quickly add the remaining flaked haddock and fold in the whipped cream carefully. Cover the omelette completely with a quarter of the sauce sprinkle with a quarter of the Parmesan and glaze under a hot grill. Repeat with the remaining mixtures to make three more omelettes. Serve immediately.
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