Marcus Wareing's Omelette Arnold Bennett
This fluffy omelette with smoked haddock and a creamy hollandaise sauce is a decadent way to start the day. Taken from the show Marcus Wareing at Christmas.
Ingredients
For the Omelette:
For the Haddock:
For the Hollandaise Sauce
Method
Step 1
Begin by cooking the haddock. Place the milk, bay leaves, thyme sprigs and salt in a large wide pan and gently bring to the boil. Once just boiled, add the haddock, turn off the heat and allow to poach for 5-7 minutes. Using a slotted spatula, remove the haddock from the pan and flake into large pieces, removing the skin. Set aside and cover until needed.
Step 2
For the hollandaise sauce, place the egg yolks in a heatproof mixing bowl and set over a large saucepan of gently simmering water (bain marie). Whisk the yolks until light and fluffy (be careful not to overheat). Slowly add half of the melted butter; whisking constantly until combined.
Step 3
Remove the eggs from the heat and add a touch of white wine vinegar. Add the bowl back to the heat and add the remaining melted butter.
Step 4
Remove again from the heat and add two dessert spoons of whipped cream to your sauce. Fold into the mixture, set aside. This is your hollandaise sauce.
Step 5
Pre-heat the grill to high.
Step 6
To make the omelette, beat the eggs in a mixing bowl. Heat an ovenproof frying pan with butter, then pour in the egg mix and cook, stirring slowly, until the eggs are just beginning to solidify. Remove from the heat, add the flaked haddock, and then add the grated gruyere cheese on top. Season. Cover with the hollandaise sauce.
Step 7
Place the pan under the grill and cook until the top of the omelette is a deep golden colour. Serve hot, immediately.
