Arnold Bennett soufflé omelette

Arnold Bennett soufflé omelette

By
From
Leiths How to Cook
Serves
2
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
150-170ml milk
6 black peppercorns
1 bay leaf
1 small onion
1 carrot
150 g piece smoked haddock, skin on
30g butter
1 tablespoon plain flour
3 eggs
3 tablespoons single cream
1 tablespoon parmesan cheese, freshly grated
salt, (if needed)
freshly ground black pepper

Method

  1. Heat 150 ml of the milk gently in a saucepan with the peppercorns and bay leaf. Peel the onion and carrot, cut off a large slice from each and add to the milk. Bring to a simmer, then remove from the heat and set aside for at least 10 minutes, to cool and allow the flavours to infuse.
  2. Add the haddock to the pan skin side down, to protect the flesh from the direct heat. Cover the fish with a piece of damp greaseproof paper and return the pan to the heat. Poach gently for 5 minutes, or until just starting to flake.
  3. Remove the fish and strain and reserve the milk, discarding the aromatics. Skin the fish and remove any bones, then flake it into large pieces; set aside. Measure the milk; you need 150 ml for the sauce, so top up with more milk as necessary.
  4. Melt half the butter in a small saucepan, stir in the flour and cook for 1 minute, then take off the heat. Gradually add the infused milk, stirring until smooth. Once half the milk has been incorporated, add the rest in generous amounts. Return to a medium heat and bring to the boil, stirring. Reduce the heat and simmer the panade for 2 minutes, stirring occasionally. Transfer to a large bowl and set aside to cool slightly.
  5. Separate the eggs, adding the yolks to the panade and placing the whites in a separate bowl. Beat 2 tablespoons of the cream and half the Parmesan into the panade with the yolks. Carefully fold in the cooked fish. Taste and add salt if needed (the fish will probably provide enough) and pepper to taste.
  6. Whisk the egg whites to medium peaks and fold a large spoonful of them into the sauce to loosen it, followed by the remaining whites.
  7. Heat the grill to its highest setting. Melt the remaining butter in a 15 cm nonstick omelette pan (suitable for placing under the grill) over a low heat. Tilt the pan so that the butter coats the sides. When the butter begins to foam, pour in the smoked haddock mixture.
  8. Gently move the pan over the heat, shaking it slightly to prevent the omelette sticking to the bottom. Cook over a low heat for about 5 minutes until the bottom is set and pale golden and only the upper third of the omelette is still uncooked. Sprinkle over the rest of the Parmesan and pour over the remaining cream.
  9. Place on the lowest shelf under the grill for about 3–4 minutes to melt the cheese and brown the top of the omelette. Slide onto a warmed plate and serve.

Variations

  • Smoked salmon and chive soufflé omelette: Omit the smoked haddock and infused milk. Make the sauce with 150 ml milk and stir in 150 g smoked salmon, cut into thick ribbons, in place of the smoked haddock. Finely chop enough chives to give you 2–3 tablespoons and stir half into the mixture before cooking; sprinkle the rest over the finished omelette just before serving.

    Breakfast soufflé omelette: Omit the smoked haddock and infused milk. Make the sauce with 150 ml milk and proceed as for the main recipe, then before grilling, sprinkle shards of grilled bacon, grilled cherry tomatoes and fried mushrooms over the top before the remaining Parmesan and cream.

    Red onion and goat’s cheese soufflé omelette: Omit the smoked haddock and infused milk. Make the sauce with 150 ml milk. Finely slice and caramelise 2 red onions. Crumble 150 g goat’s cheese into the egg yolk mixture, with 1 teaspoon chopped thyme and the cooled onion. Proceed as for the main recipe.
Tags:
Leiths School of food and wine
cookery course
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