Omelet Arnold Bennett
Try the legendary omelet bearing the name of the famous English writer Arnold Bennett. The recipe was created in 1930 at the Savoy Hotel in London when the writer resided there writing his Imperial Palace novel.
“A good taste is better than a bad taste, but the bad taste is better than just having a taste.”
For the good taste of the writer, undisputed proof is the emblematic omelet bearing his name, created at London’s Savoy Hotel, with the legendary Savoy Grill restaurant today run by Gordon Ramsey. In 1929, writer Arnold Bennett stayed in the luxury hotel and wrote his novel “Imperial Palace”. The novel is unfortunately not translated into Bulgarian. As he writes, the writer is eating the Savoy Grill, and that’s when the famous omelet is born. Chief Chef at that time was Jean Baptiste Verglo. It is he who invented this fluffy omelet – an absolute classic, a mixture of smoked fish, eggs and cheese. It is normal for the French to be the creator of such a sophisticated dish, especially given that omelet is considered to be a major dish in French cuisine. Omelet becomes a favorite dish of the writer, and wherever he goes, he wants his omelet to be cooked like in Savoy. So the meal gets its name.
The original omelet Arnold Bennett consists of scrambled eggs, smoked cod fish, cream and parmesan. Nowadays, any kind of white fish that may not be smoked and cook lightly in advance can be used for recipe. Every good chef has a variety of emblematic omelet.
Omelet Arnold Bennett – our homemade recipe
Ingredients /for two/:
- 100 ml of whole cream
- 100 ml of milk
- 10 grains of black pepper
- 1 bay leaf
- 1 small onion, chopped
- 1/2 tsp. Cayenne pepper
- grated nutmeg
- 400-500 g of smoked fish fillet fillet
- 35 g butter
- 6 eggs
- 100 g grated parmesan
- 1 tbs chopped Chives
I give you a joker how you can prepare the fish quickly and easily. In a small pan, place the fillet fish and pour over the fresh milk, add the onion, black pepper and bay leaf. Bake for 10 minutes in a preheated 200°C oven. When you remove the tray from the oven, remove the pepper and bay leaf, remove the bones and skin of the fish and tear them into pieces.
Beat the eggs with a pinch of salt. Heat the pan at an average hot plate temperature, add butter and olive oil. When the fat is warm enough, put the eggs. While still in a liquid center, add a mixture of whole cream, grated Parmesan, lemon zest and pieces of fish. Move the pan into the oven on top of the grill and bake at 200ºC for 4-5 minutes under the grill. The omelet will become fluffy and tender as a souffle. Serve the dish hot, sprinkled with fresh Chives. Garnish with fresh salad, flavored only with lemon juice.
Omelet Arnold Bennett – the original
- 200 ml of milk
- 130 ml of whole cream
- ½ chopped onion
- 1 bay leaf
- 1/2 tsp. black pepper
- pinch of nutmeg
- 200 g of smoked white fish fillet
- 35 g butter
- 25 g of flour
- 4 eggs plus 2 yolks
- 20 g parmesan
- 1 tbs finely chopped Siberian onion
The milk and 100 ml of the cream are boiled together with the onion, bay leaf, black pepper and a pinch of nutmeg. Strain and remove large spices. Return to the heat and when boil add the fish. Let it cook for 5 minutes or if the fillet is thicker a little more. You will find out that the fish is ready when you can snap a piece of fish with a fork easily. Take out the fish and let cool. Melt 25 g butter in a pan, add the flour and stir for a few minutes. Pour the milk from the boiling of the fish and stir to thicken. Beat the yolks with the cream and add to the sauce. Add the broken pieces of fish.
Put the remaining eggs over with a little salt. In the omelet pan with a refractory handle, heat the remaining oil at a moderately high temperature. Pour out the eggs and when they start to tighten, pour the sauce with the fish, sprinkle with grated parmesan and move the pan into a pre-heated oven under the grill for 3-5 minutes (or golden). Serve the omelet warm, sprinkled with Siberian onions.
Omelet Arnold Bennett – Recipe by Gordon Ramsey
- 400 ml of milk
- 3 cloves of garlic
- 300 g of smoked cod
- 20 g butter
- 20 g of flour
- 3 big eggs
- pinch of thyme
- 1/2 tsp. Dijon mustard
- Cheddar and Gruyere cheese
- finely chopped Siberian onions and parsley
For fish, brew 400 ml of milk, 3 crushed garlic cloves, and thyme. Add the fish and cook for 3 minutes or until you can rip a piece of it. Do not overcook the fish, you will dry it. Drain the fish and tear it to nice big pieces. Use 200 ml of the milk in which you cook the fish and make a white sauce using 20 grams of butter and 20 grams of flour.
Boil your taste by adding a teaspoon of Dijon mustard, salt, pepper and nutmeg. Cool the sauce gently and add the fish. Stir gently so you do not knock the fish too much. If the sauce has become too thick add some more milk.
To prepare the omelette, make 3 eggs in a well-baked pan, season and let the eggs cook lightly. Remove from the fire, sprinkle with cheddar and garlic, add the sauce and fish, sprinkle with a little more cheese, put in a preheated oven under the grill until it becomes golden and fluffy. Finish the dish as sprinkles with Siberian onion and parsley.