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Recipe

Omelette Arnold Bennett

Cut down the calories in your cooked breakfast.

May 04, 2014 2:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Omelette Arnold Bennett
  • 1 punnet cherry tomatoes
  • 2 tablespoon olive oil
  • sea salt
  • freshly ground black pepper
  • 2 sprigs rosemary
  • 200 gram smoked white fish, whole fillets
  • 400 millilitre milk
  • 2 cup water
  • 50 gram butter, plus 30 grams for frying
  • 3 tablespoon flour
  • 2 tablespoon fennel tips, finely chopped
  • 8 eggs, lightly beaten
  • 50 gram smoked cheddar, grated
  • 4 slice wholegrain toast

Method

  • 1
    Preheat the oven to 190ºC. Place tomatoes in a roasting tray, drizzle with olive oil and season. Lay rosemary over the top and roast in oven for 12 minutes.
  • 2
    In a large saucepan, simmer the fish with the milk and two cups of water for about 5-8 minutes. Remove the fish and break into large flakes.
  • 3
    Use the poaching milk to make your béchamel. Melt 50g of butter in a saucepan, add flour and stir for 1 minute before gradually adding the warm milk. Stir well after each addition. When thick, add fish and chopped fennel to sauce.
  • 4
    Melt remaining butter between two medium-sized frying pans. Add half of the beaten eggs to each pan and cook until omelettes begin to firm. Pour sauce over the top and sprinkle with cheese. Grill until golden.
  • 5
    Cut omelettes in half and serve with cherry tomatoes and toast.

Notes

Mike’s Top Tips: Poaching your fish in the milk and water mixture is a fantastic way of removing its intense “fishiness”, and the milk brings out its sweetness and flavour. For a healthier option that will keep the fat content down, you can cook the omelette on a nonstick frying pan with a teaspoon of rice bran oil instead of butter. - Mike Van de Elzen

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