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Omelette Arnold Bennett.doc by DustinHarris

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									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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