Arnold Bennett Omelette with Radish and Fennel Salad

A classic Arnold Bennett omelette featuring smoked fish, topped with cheesy sauce and served with a fresh radish salad.

Seafood High Protein Classic Smoked Fish Brunch

Estimated Nutrition

Calories

891.2

kcal / serving

1782.4 kcal total

Carbs

22.4g

per serving

44.8 g total

Fat

69.8g

per serving

139.6 g total

Protein

52.1g

per serving

104.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

French Dressing

tbsp

White Balsamic Vinegar

Dairy

300

piece

free-range, beaten

mature, grated

GrainsCereals

Plain Flour

NutsSeeds

piece

piece

to taste

freshly ground

0.5

clove

Garlic

thinly sliced

tsp

Basil

fresh, chopped

tsp

Thyme

fresh, chopped leaves

tsp

Chive

chopped

tsp

Parsley

fresh, chopped

OilsFats

Vegetable Oil

Other

Honey

Seafood

100

Smoked Haddock

preferably Arbroath Smokie

100

Smoked Salmon

Vegetables

0.5

head

Butterhead Lettuce

leaves removed and washed

0.5

head

Fennel

thinly sliced lengthways

piece

Radish

sliced

piece

Shallot

finely chopped

Method

Simmer haddock, salmon, bay leaf, and peppercorns in 300ml of milk for 5 minutes.

Place half the fish on the omelette, transition it to a dish, and top with the rest.

Flake the cooked fish, discard skin, and strain the milk into a clean pan.

Pour sauce over the omelette, add cheese, and grill for 3-5 minutes until golden.

Cook beaten eggs with butter in a frying pan until they just hold together.

Mix lettuce, fennel, and radishes in a large bowl.

Whisk remaining butter, flour, and reserved milk in a pan to create a smooth sauce.

Blend all dressing ingredients until smooth and toss with the salad before serving.