Arnold Bennett (1867-1931), a British novelist, often visited the London's Savoy Hotel and enjoyed an omelette filled with smoked haddock. The hotel chef created the dish below for him which remains on the Savoy's menu today.
Ingredients for two servings:
- 2 tablespoons butter
- 2 teaspoons flour
- 2/3 cup milk
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon salt and pepper to taste
- 5 eggs (separate white and yolk from one egg)
- 6 ounces cooked, smoked haddock
- Melt 1 tablespoon of butter in a small saucepan over a low heat.
- Remove the pan from the heat and stir in the flour to make a roux.
- Return the pan to a low heat and stir in about half the milk. When the mixture has blended smoothly, stir in the rest of the milk and half a cup of the Parmesan. Stir this over the heat until the mixture has thickened.
- Season the mixture with salt and pepper and stir in the yolk from the separated egg. Leave this to cool.
- Beat the white from the separated egg in a large bowl until it forms stiff peaks and set it aside.
- In another bowl, beat the 4 whole eggs.
- Break the haddock into large flakes.
- Heat the remaining tablespoon of butter in an omelette pan. When the butter is hot and frothy, though not browned, stir in the haddock or other fish pieces and then pour in the beaten eggs. Stir the mixture, then cook for a minute over medium heat on top of the stove. The top surface should remain moist, with liquid egg in the centre.
- Stir the stiffly beaten egg white into the Parmesan sauce.
- Remove the pan from the heat and spread the sauce mixture on top of the omelette. Then put the pan under the pre-heated grill. After about half a minute sprinkle the remaining tablespoon of Parmesan on top and grill for another minute or until the surface is spotted with brown.
- Slide the omelette from the pan to a warmed serving plate, but do not fold the omelette.