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
L'Omelette in un 3 stelle Michelin francese con Donato Russo - Mirazur***
L'omelette è il comfort food francese più conosciuto e riprodotto. Due ingredienti per una ricetta tanto semplice quanto ricca di insidie. Per conoscerne i segreti siamo stati a Mentone, all'interno del ristorante 3 stelle Michelin Mirazur di Mauro Colagreco. Il giovane (ed emozionatissimo) chef de cuisine Donato Russo si è confrontato con la ricetta classica dell'omelette francese, per poi presentare una variante morbida e golosa creata con la tecnica del soufflé. A unire le due ricette l'utilizzo originale di un grande formaggio italiano.
Il video è stato realizzato in collaborazione con il Consorzio del Formaggio Parmigiano Reggiano, che per l'occasione ha creato un codice sconto valido in tutti i paesi europei dove è presente lo shop (Italia, Austria, Belgio, Francia, Germania, Lussemburgo e Olanda). Il codice è PRITALIASQUISITA e dà diritto a uno sconto del 10% per acquisti superiori ai 60 euro. Visita lo shop:
INGREDIENTI/INGREDIENTS
OMELETTE CLASSICA
Uova/Eggs 3 to 4
Sale/Salt 1 g
Butto/Butter 5 g
Olio EVO/EVO oil 3ml
Per la salsa di Parmigiano Reggiano
Uova/Eggs 5
Parmigiano Reggiano 24 mesi 100 g
Panna 5ml
Diametro della padella/Pan Diameter 20cm
OMELETTE SOUFFLÉ
Uova/Eggs 6
Farina/Flour 60 g
Latte/Milk 40 ml
Butto/Butter 50 g
Parmigiano Reggiano 24 mesi 40 g
Diametro della padella/Pan Diameter 24cm
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Rob Allcock - Smoked Haddock Omelette
Rob Allcock, Head Chef & Landlord at The Longs Arms in South Wraxall. With over 20 years' experience as a chef, Rob takes us through why this simple yet delicious dish celebrates the best of British produce and can be enjoyed any time of day.
Created for our Culinary Inspirations menu, fresh smoked haddock combined with cheese, parsley and dill sauce to create a delicious Smoked Haddock Omelette.
2 Michelin star chef Tom Kerridge creates a glazed omelette of smoked haddock & Parmesan recipe
2 Michelin star chef Tom Kerridge creates a glazed omelette of smoked haddock and Parmesan recipe. He talks us through this signature dish from The Hand and Flowers in Marlow, and explains how it's an Omelette Arnold Bennett, a classic dish from the Savoy which is a rich and beautiful start to a meal. see the full feature here
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Omelette Arnold Bennett - Savoy Hotel Classic
Omelette Arnold Bennett named after the English novelist. While staying at the Savoy Hotel requesting the Omelette with smoked Haddock. The chef made this creation for Arnold & it has been on thew Savoy Menu ever since.
Delicious omelette served flat. Smoked Haddock with sauce made from the cooking liquid, Hollandaise & browned.
Music By Bensound
Masterchef Professionals UK fish omelette
Chef cooks fish omelette on masterchef the professionals. Season 10 episode 4
Arnold Bennett inspired Omelette with Fit 5 Salad with Kerry Chef Matt Gabbitas