Omelette A La Bennett Recipes

OMELETTE A LA BENNETT

Steps:

• 1. Heat milk with peppercorns and bay leaf
• Poach fish for 5 minutes, flipping once
• Melt 1 tbsp butter over low heat
• Remove from heat and add flour to make roux
• 5. Return to heat and add half milk
• When smooth, add rest of milk and 1/2 cup Parmesan
• Season & add egg yolk
• Leave to cool
• Beat egg white to stiff peaks and set aside
• 10. In another bowl, beat 4 eggs
• Heat butter in omelette pan until frothy, but not browned
• Add fish and pour over eggs
• Stir for 1 minute then cook over medium heat until top is still moist and liquid egg in the middle
• Stir egg whites into Parmesan sauce
• 15. Remove pan from heat and pour over sauce and grated parmesan
• Put under grill for 1 minute until spotted brown
• Slide onto warmed starving plate but do not fold

OMELETTE ARNOLD BENNETT

Steps:

• Pre-heat broiler.
• Combine haddock and cheese.
• Whisk together the eggs and water. Season with salt and pepper.
• Melt butter in omelette pan and add eggs.
• Add fish and cheese on top of eggs just when they are beginning to set.
• Immediately add cream to pan and place under broiler, just until the top is browned.
• Slide on to warmed plate and serve immediately.

BASIC OMELETTE RECIPE

Steps:

• Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
• Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
• Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
• At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.