How To make Omelet Arnold Bennett
6 lg Eggs (the fresher
-the better) 6 oz Smoked haddock
-(or other smoked large- -flaked white fish) 2/3 c Cream, heavy
Butter 2 oz Cheddar (sharp),
-finely grated (the -light yellow New York/ -Vermont style is best) 1 pn Dill
1 pn Salt and pepper
Prepare the fish by poaching it lightly (5 minutes) and then breaking it up into nice large flakes. Whip the cream and fold in the grated cheese. Add the fish and set aside. (The remaining steps are a basic omelet recipe and can be used with any filling. Crack the eggs, beat them up with the dill, salt and pepper.) Meanwhile heat a frying pan. Add a knob of butter and let it melt. When it has stopped frothing and is just beginning to go brown... Slop in half the egg mixture and immediately return to the heat and stir the eggs two or three times; then with a fork draw the edges into the middle and allow the un-solidified egg to run onto the exposed pan. While it is still a mixture of fluffy and runny, add the haddock and cream mixture. Continue to cook until underside begins to turn golden brown. Fold over and serve on a hot plate with bread and butter immediately. (You can't leave it in the oven for ten minutes while you do another!) NOTES: * Omelet with cream and smoked fish filling -- In the vein of artery cloggers, this recipe must be one of the highest-cholesterol dishes I've come across in years. It may sound unconventional, but delicious it most certainly is. I came upon it in the Bistro under the Everyman Theatre in Liverpool, circa 1978. The following is my reconstruction of the dish I had there. * My guess, although I haven't yet tried, is that the smoked haddock could be substituted with any large-flaked smoked white fish, like cod perhaps. The important point is that it should not have an overpowering flavour. I bought mine in a Scottish specialty shop in Kearny, NJ. Also, you should grate the cheese as finely as possible so that it blends smoothly with the cream. * Now a diatribe on omelet pans. I have always been most successful with a small thin tinned-copper omelet pan (which loses its heat and reheats very quickly), and a heavy cast iron skillet, which maintains an even hot temperature (and doesn't need to be reheated after adding the egg mixture). Aluminum and stainless steel pans tend to cool down too much and then take too long to reheat which results in a dry leathery omelet. (But, there again, you may like 'em like that.) : Difficulty: easy to moderate. : Time: 15 minutes. : Precision: measuring spoils the fun. : Marcus G Hand : AT&T Information Systems, Holmdel, New Jersey : ihnp4!mtunh!mgh : The way to a man's heart-attack is through his stomach... : Copyright (C) 1986 USENET Community Trust
How To make Omelet Arnold Bennett's Videos
Jamie Sears – Mount St. Restaurant’s Omelette Arnold Bennett
We went behind the scenes at Mount Street Restaurant to capture chef Jamie Shears master his melt-in-the-mouth omelette Arnold Bennett with our iconic Burford Browns.
How to Make Omelets Like a Pro
Rolling sunny, tender eggs around a tidy filling doesn't require much more skill or time than a hearty scramble—but the result is much more polished and satisfying.
Get our Omelet with Cheddar and Chives recipe:
Buy our winning non-stick skillet:
Buy our winning baking sheet:
Buy our winning wire rack:
Buy our winning stainless skillet:
Buy our winning whisk:
Buy our winning measuring cup:
Buy our winning chefs knife:
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at
If you like us, follow us:
Smoked Haddock Omelette with Tom Kerridge | Food & Restaurants | Harrods
Watch for a hands-on view of chef Tom Kerridge as he shows us how to create a Smoked Haddock Omelette in the kitchen.
Discover more, including the latest tempting recipes, download the award winning Harrods app free for tablet and mobile: magazine.harrods.com
I Make a Great Smoky Mountain Cheesy Crayfish Omelette | Gordon Ramsay
In beautiful North Carolina, Gordon headed to the incredible Great Smoky Mountains to cook up a delicious omelet with local cheese and amazing crayfish! This cheesy blend of all things South is stunning
Get the full recipe here:
Catch Uncharted on Disney+ or here:
Pre-order your copy of Ramsay in 10 here - hyperurl.co/Ramsayin10
Follow Gordon:
TikTok:
Instagram:
Twitter:
Facebook:
#GordonRamsay #Food #Cooking #NorthCarolina
Ep.96 Omelette Arnold Bennett - How To Make The Ultimate Omelette
Omelette Arnold Bennett is the creation of the acclaimed British writer, whose name the dish bears, conceiving the dish during his visits to the Savoy hotel in London.
It is without a doubt the richest of omelettes calling for poached smoked haddock, Béchamel sauce amongst other ingredients and a helping of cheese before being grilled.
We’ve put this episode together to inspire you to give this recipe a try so enjoy and let us know what you think.
- Smoked haddock ~150g *
- Eggs x3 (Large)
- Parsley
- Flour 50g
- Celery 1/2 a stick
- Peas 30g
- Leek 30g
- Carrot 30g
- Butter 50g
- Milk 300ml
- Cheddar / gruyere 70g
- Mustard 1/3 teaspoons
- Garlic powder 1/3 teaspoons
- Pepper
- Salt
*smoked salmon or an alternative smoked
fish can be used
#BrilliantlyBritish
_____________________________________________
Check out all the Brilliantly British episodes, Start to Finish!
Facebook Page (BrilliantlyBritish)
Instagram Page (BrilliantlyBritish2020)
2 Michelin Star chef Tom Kerridge creates a classic omelette Arnold Bennett
2 Michelin Star chef Tom Kerridge creates a classic omelette Arnold Bennett, with a slight twist, but also paying huge respect to the orginal recipe, created at the Savoy Hotel London, that uses a folden omlette made with British Lion Eggs and poached smoke haddock glazed with a cheese sauce.
The Code of Practice for the Production of Lion Quality Egg Products is the only recognised egg processing Code of Practice in the world and adds further, stringent food safety and hygiene reassurance to ensure that the egg products you receive are produced to the highest standards of food safety.
The Staff Canteen is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today?
Come and join us here also
Twitter
Facebook
Sound Cloud
Spotify
Apple
If you are not already become a member of The Staff Canteen and keep up to date: thestaffcanteen.com/index/register
Please support us if you like what we do: bit.ly/TSCContribute