Omelette Arnold Bennett | Taste of France®
Marcus Wareing learned to make this iconic dish at The Savoy, where it was invented in the 1920s, and shares his recipe for it in his new book, Marcus’s France.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tasteoffrancemag.com.
Ingredients
- 300 ml 10 fl oz, 1½ cups milk
- 2 bay leaves
- 2 sprigs of fresh thyme
- ½ tsp peppercorns
- 3 whole cloves
- 400 g 14 oz, 1½ cups undyed smoked haddock, skin on
- For the hollandaise
- 3 egg yolks
- 175 g 6 oz, 3¼ cup + 1 tbsp butter, melted
- 1 tsp white wine vinegar
- 75 ml 3 fl oz, ½ cup double cream, lightly whipped
- For the omelette
- 8 eggs
- Knob of butter
- 80 g 3 oz, ¼ cup Gruyère cheese, finely grated
- Sea salt and freshly ground black pepper
- Green salad
- Crusty bread
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