Omelette Arnold Bennett

Frank Bordoni tops a flaked haddock omelette with a golden cheesy glaze in his fabulous take on this traditional dish
By Frank Bordoni
Omelette Arnold Bennett
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 300 g smoked finnan haddock fillets, skinned
  • 300 ml milk
  • 300 ml water
  • 10 eggs
  • 40 g unsalted butter
  • 60 g freshly grated gruyère cheese
  • 300 ml béchamel sauce
  • 3 tbsp hollandaise sauce
  • 2 egg whites, beaten until stiff
  • 1/2 tbsp finely grated parmesan
  • 100 ml crème fraîche
  • 1 small bunch chives, snipped
  • fine sea salt and freshly ground black pepper


1. Preheat the grill to very hot.

2. Place the haddock in a saucepan and pour over the milk. Add an equal quantity of water and poach the haddock over a gentle heat for about 3 minutes, until just cooked. Drain the fish from the pan and gently flake with a fork.

3. Lightly whisk the eggs, add half the smoked haddock and season to taste.

4. Heat a 20cm omelette pan, add a knob of the butter and swirl it around to coat the base and sides. Add a quarter of the egg mixture and cook very quickly, stirring constantly with a fork or spatula until the mixture has lightly set, but is still slightly runny across the surface.

5. Scatter over a quarter of the remaining haddock and the Gruyere cheese.

6. Mix the béchamel and hollandaise sauces together. Carefully fold in the beaten egg white.

7. Cover the omelette with a quarter of the sauce. Sprinkle with a little Parmesan and cook under the grill until lightly browned.

8. Repeat, to make 3 more omelettes and serve straight away with a dollop of crème fraîche and a scattering of fresh chives. Accompany with crisp green salad leaves drizzled in truffle oil.

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