Quick Arnold Bennett Omelette

This is a classic created by the Savoy Grill for the novelist Arnold Bennett, during his stay in the Savoy Hotel while he was writing his novel Imperial Palace. He liked it so much that he demanded to have it prepared in the same way wherever he went in his travels.

It is a flat but fluffy open-faced omelette made with undyed smoked haddock. Decadent, and delicious, perfect any time of the day. Chefs often use bechamel or hollandaise sauce to prepare it. but using crème fraiche makes this version quicker and easier to make.

Cuisine: BritishMain Ingredient: Eggs

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Ingredients

Ready in 20 minutes
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Original recipe makes 1 Servings

100 g/3½oz undyed smoked haddock fillet; skin on; pin boned

100 ozmilk

knob of butter

2 fresh bay leaves

8-10 black peppercorns

2 tbspcrème fraîche

1 lemon; zest only

55 g/2oz parmesan; finely grated

small bunch fresh chives; finely chopped

sea salt and freshly ground black pepper

3 largefree-range eggs; beaten

knob unsalted butter

2 tbspextra virgin olive oil

small handful fresh watercress

1 tbspLemon juice

Quick Arnold Bennett Omelette Preparation

Preheat the oven to 200C/400F.

Place the haddock fillet into an ovenproof dish, pour over the milk and add the butter, bay leaves and peppercorns.

Put dish in the oven and poach for 10-12 minutes, then remove from the oven and set aside to cool slightly.

Meanwhile, mix the crème fraîche with the lemon zest, grated parmesan and most of the chives. Season, to taste, with salt and freshly ground black pepper.

Heat the butter with half of the oil in a large ovenproof frying pan over a medium heat, and pour in the eggs, stirring slightly as they cook to loosen them from the sides of the pan.

Flake the haddock from the skin while the eggs are cooking, making sure you remove any remaining bones.

When the eggs are still slightly runny on top but have started to set, spread over the crème fraîche mixture, then scatter over the haddock and transfer the omelette to the oven for 4-5 minutes, or until cooked through and slightly risen. Remove from the oven.

To serve, drizzle the remaining oil over the watercress in a small bowl and add the lemon juice, turning to coat the leaves. Put the omelette onto a serving plate, sprinkle over the remaing chives and arrange the dressed watercress on the side.

From "Delicious Miss Dahl"