Classic Omelette Arnold Bennett

Make this decadent dish full of smoked haddock and creamy béchamel for an amazing brunch
By Tom Kerridge
Classic Omelette Arnold Bennett
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • 1 pint milk
  • 2 cloves
  • 2 bay leaves
  • 4 parsley, stalks
  • 1 onion, chopped
  • 500 g undyed smoked haddock
  • 30 g butter
  • 30 g flour
  • 10 eggs
  • 200 g parmesan, freshly grated
  • 6 egg yolks

Tips and Suggestions

Arnold Bennett was an English writer. While staying at the Savoy Hotel in London, the chefs perfected an omelette incorporating smoked haddock, parmesan cheese and cream, which pleased the author so much he insisted on it being prepared wherever he travelled. The 'Omelette Arnold Bennett' has remained a Savoy standard dish ever since.


1. In a saucepan bring the milk, cloves, bay leaves, parsley stalks and onion to the boil, then remove from heat and leave to infuse.

2. Bring the milk mix back to a simmer and add the haddock. Cook very gently for 10 minutes. Remove the fish from the pan, flake and put to one side, reserving the poaching milk.

3. Next, make a bechamel sauce. Pass the poaching milk through a sieve into a saucepan and heat. In a separate saucepan, melt the butter, add the flour and cook for a few minutes until the colour starts to become very slightly paler. Slowly add the sieved milk, whisking all the time, season with salt and pepper. When the mixture is smooth and thick and the flour in it has lost its raw taste, remove from the heat.

4. Whisk the 10 eggs until the yolks and whites are thoroughly mixed together. In blini pans, cook the eggs with some seasoning and a little butter until just set. Then add the parmesan and the flaked haddock.

5. Mix 1 tablespoon of bechamel sauce with one egg yolk per person. Spoon this sauce onto the haddock and glaze under the grill or with a blow torch. Serve in the blini pans on a board or plate.

Rate This Recipe