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Omelette Arnold Bennett

Method

Place the cod in a heavy-bottomed pan with 2 parsley sprigs and the bay leaves. Cover generously with milk and bring to the boil. Then remove from the heat, put the lid on and set aside for 10 mins. When cool enough to handle, flake the fish, discarding the skin and bones. Strain the liquid and set aside.

 

Melt 1 tbsp butter in a pot and then add the flour. Gently cook, continually stirring until well combined.

 

  • Then heat 1 cup of the retained poaching liquid and add to the roux. Whisk well and gently cook for about 10 mins until thickened. 
  • Add the mustard with 1 heaped tbsp chopped parsley and about ¼ cup grated cheese. Whisk well and cook until the cheese has melted, whisking now and again. Then fold in the cod. 
  • Beat the eggs in a large bowl and add most of the sauce. 
  • Melt a good dollop of butter in a large pan and cook the egg mixture for a few minutes until curds just start to set. Then turn the heat right down, cover and very gently cook for about 6-7 mins until the omelette just starts to set, but is a little wobbly in the centre. 
  • Spoon the remaining sauce on top, sprinkle with more grated cheese and cook under a preheated overhead grill until the cheese is golden and bubbling.

Ingredients

  • 1 fillet smoked cod, cut in half crossways
  • ½ bunch fresh parsley
  • 2 bay leaves
  • up to 1 litre milk
  • 2 good knobs butter
  • 1 tbsp plain flour
  • 1 tbsp Dijon mustard
  • ½ cup grated tasty cheese
  • 8 large eggs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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