30th jan- eggs
Serves 4
This is actually very similar to a classic omelette Arnold Bennett. Properly cooked it is
absolutely delicious and I’ve no doubt your guests will savor every mouthful. If you are
really short of time substitute smoked mackerel fillets and flake as for the recipe, this
will save you having to poach the fish.
Serves 4
450g (1lb) smoked haddock fillet, skinned and boned
450ml (3/4 pint) milk
25g (1oz) freshly grated Parmesan cheese
75g (3oz) Gruyere cheese, grated
75ml (3 fl oz) cream
12 eggs
50g (2oz) butter
4 ripe tomatoes, sliced
sea salt and freshly ground white pepper
snipped fresh chives, to garnish
Poach the haddock in the milk for about 3 minutes. Remove it from the pan and flake it,
discarding any stray skin and bones. Mix the flaked haddock with the two cheeses;
setting aside a handful of the cheese mix for grilling later. Season to taste.
Meanwhile, gently heat the cream in a small heavy-based pan until it has reduced by
To make each omelette, preheat the grill to hot. Whisk together three of the eggs and
season to taste. Melt a little butter in an omelette pan. Pour the egg mixture into the hot
pan and move gently about so that all the egg mixture comes in contact with the hot pan.
Divide the fish and cheese mixture into four portions, place one portion on top of the
omelette and let it warm through for a few minutes until the underside of the omelette
is golden brown.
Pour over a little of the reduced cream, add a layer of the sliced tomatoes and finish
with a final sprinkling of the cheese mix. Place the omelette under the hot grill for 2
minutes. Slide the omelette on to a warmed plate and serve without folding and scatter
over the chives to garnish. Repeat with the remaining ingredients until you have made
four omelettes. Serve at once.