Omelette Arnold Bennett
is one of Rick Stein's recipes which we have kindly had permission
to reproduce which should whet your appetite for more.
find out more about Rick Stein and his passion for seafood
have a look at his biography
further information about his restaurants in Padstow, Cornwall,
his new cookery school and to see his online delicatessan
visit his website - click
you would like to know more about his books and how to order
them have a look at our Bookstore which will also link you
to Amazon for further details.
ml (10 fl oz) milk
3 bay leaves
2 slices of onion
2 lemon slices
6 black peppercorns
275 g (10 oz) undyed smoked haddock fillet
20 g (3/4 oz) unsalted butter
2 - 3 tablespoons double cream
2 tablespoons finely grated Parmesan cheese
Salt and freshly ground black pepper
the milk with 300 ml (10 fl oz) water, pour it into a large
shallow pan. Add the bay leaves, onion slices and peppercorns
and bring to the boil. Add the smoked haddock, bring back
to a gentle simmer and poach for about 3 - 4 minutes until
the fish is just cooked through. Lift the fish out on to
a plate and leave until cool enough to handle, then break
it into flakes, discarding any skin and bones.
the grill to high. Whisk the eggs together with some seasoning.
Heat a 23 - 25 cm (9 -10 inch) non-stick frying pan over
a medium heat, then add the butter and swirl it around to
coat the base and sides of the pan. Pour in the eggs and
as they start to set, drag the back of a fork over the base
of the pan, lifting up little folds of egg to allow the
uncooked egg to run underneath.
the omelette is set underneath but still very moist on top,
sprinkle over the flaked smoked haddock. Pour the cream
on top, sprinkle with the Parmesan cheese and put the omelette
under the grill until lightly golden brown. Slide it on
to a warmed plate and serve with a crisp green salad.
visit Rick Stein's website which features regular new recipes
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