Most weeks, Simon prepares at least one dish that I like to give a try. I will post up the results and recipes over the coming weeks for anything that I do bring to the table.
On the topic of Sunday Brunch, today I prepared a classic egg dish that I have heard about but had never tried. Omelette Arnold Bennett is named after the English novelist, While staying at the Savoy Hotel in London, the chefs perfected an omelette incorporating smoked haddock, Parmesan cheese and cream, which pleased the author so much he insisted on it being prepared wherever he travelled.
The traditional method is quite a complicated process, the recipe below is perhaps a bit of a cheat but still brings a great combination of flavours to the table without too much hassle. This will make enough for two servings.
- 3 large free range eggs, beaten
- 100g smoked haddock
- 50ml creme fraiche
- 15g Grana Padano, grated
- Small handful flat leaf parsley, chopped
- Add milk to a saucepan with a few peppercorns and a bay leaf. Slowly bring to the boil before adding the haddock. Poach the fish for about 15 minutes, remove from the pan and flake the haddock. Set aside until needed.
- Melt some butter in a pan, add a little olive oil to help stop the butter burning. Pour in the beaten eggs and move about with a fork. Whilst the eggs are cooking, mix the creme fraiche, Grana Padano and parsley together.
- Once the edges of the omelette are cooked, and the middle is still a little runny, sprinkle the flaked haddock over the eggs before spread the creme fraiche mixture over the top of the omelette.
- Place the pan under a hot grill and cook the top for about 5 minutes, or until the top is golden brown.