Fallow Restaurant London

Omelette Arnold Bennett

Overhead shot of an Arnold Bennet Omelette in a cast iron pan on a white marble table top

Omelette Arnold Bennett

  • Author: Fallow Restaurant
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Category: Breakfast
  • Cuisine: French


Units Scale
  • 200ml milk
  • 1 bayleaf
  • Half an onion, sliced
  • 1/2 teaspoon black peppercorns
  • 200g smoked haddock
  • 15g unsalted butter
  • 15g plain flour
  • 50g mature, hard cheese (we used Montgomery cheddar), plus extra for sprinkling, grated
  • 1/2 tsp dijon mustard
  • Dash of Worcestershire sauce
  • 4 eggs plus 3 egg yolks
  • Fresh chives, finely chopped


  1. Heat the milk with the bay leaf, onion and peppercorns until just simmering. Add the smoked haddock, return to a gentle simmer, cover a cook for two minutes before turning off the heat. Leave the haddock to poach in the milk for 5 mins.
  2. Meanwhile, melt the butter in a heavy-based pan, tip in the flour and cook for a couple of minutes, stirring all the time.
  3. Remove the haddock from the milk and set aside. Strain the cooking liquid to remove the spices and add it to the roux, whisking to keep it smooth. Bring to a simmer and cook for about ten minutes, until the sauce is thick and smooth.
  4. Meanwhile, remove the skin from the haddock with the help of a table knife and break it into large flakes with your hands, removing any bones as you go.
  5. Back to the sauce: add the mustard and Worcestershire sauce, then the grated cheese, stirring gently and allowing it to melt. Now check for seasoning and add salt and pepper to taste and beat in the egg yolks (it is important to do this last so the sauce has cooled a little and the yolks don’t scramble). Preheat the grill to “high”.
  6. You are now ready to make the omelette. Beat the eggs with a little seasoning in a bowl. Heat a 20cm non-stick pan and add a knob of butter (choose a pan that can go under the grill, or transfer the omelette once it’s made). When the butter is foaming, add the eggs. Cook over a medium heat, stirring once or twice, until the omelette is set on the bottom but wet in the middle.
  7. Scatter the haddock chunks on top of the omelette and spoon over the mornay sauce, ensuring all the fish is coated. Sprinkle over the extra grated cheese and pop under the grill, keeping a close eye, until the top is golden and bubbling.
  8. Serve with the chopped chives and some crusty bread.

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