Arnold Bennett Omelette

A classic smoked haddock omelette poached in milk, topped with a parmesan crème fraîche mixture and finished in the oven.

High Protein Breakfast Oven-Baked Brunch Smoked Haddock

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

8.5g

per serving

8.5 g total

Fat

72.1g

per serving

72.1 g total

Protein

78.2g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Milk

for poaching

Butter

knob for poaching

tbsp

Crème Fraîche

Parmesan

finely grated

piece

Egg

large, free-range, beaten

Unsalted Butter

knob for frying

Fruits

piece

Lemon

zest only

tbsp

Lemon Juice

NutsSeeds

piece

Bay Leaf

fresh

piece

Black Peppercorn

whole

bunch

Chive

fresh, finely chopped

piece

Sea Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Extra Virgin Olive Oil

Seafood

100

Smoked Haddock

undyed fillet, skin on, pin boned

Vegetables

handful

Watercress

fresh

Method

Preheat the oven to 200°C.

Dress the watercress with remaining oil and lemon juice to serve with the omelette.

Spread the cream mixture over the eggs, add the fish, and bake for 4-5 minutes.

Flake the haddock into pieces while removing the skin and any bones.

Heat the butter and 15ml of oil in a frying pan and add the beaten eggs.

Mix the crème fraîche, lemon zest, parmesan, and most of the chives with seasoning.

Poach the fish in the oven for 10-12 minutes and set aside to cool.

Place the haddock in an ovenproof dish with 100ml milk, butter, bay leaves, and peppercorns.