marcus wareings omelette arnold bennett

Author of this recipe: Erwin Gartley

"Master Marcus Wareing's Omelette Arnold Bennett recipe! A luxurious blend of smoked haddock, creamy béchamel, and eggs. Perfect brunch delight!"

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Ingredients

• Here’s a list of all the ingredients for Marcus Wareing’s Omelette Arnold Bennett, formatted with SEO-friendly keywords for better visibility:
• - **Eggs** (fresh, free-range eggs for a rich and creamy texture)
• - **Smoked Haddock** (high-quality, undyed smoked haddock for authentic flavor)
• - **Double Cream** (for a luxurious and velvety omelette filling)
• - **Whole Milk** (to poach the smoked haddock and create a creamy sauce)
• - **Unsalted Butter** (for cooking and adding richness to the dish)
• - **Parmesan Cheese** (freshly grated, for a sharp and nutty topping)
• - **Dijon Mustard** (to add a subtle tang and depth of flavor)
• - **Fresh Chives** (finely chopped, for garnish and a hint of freshness)
• - **Sea Salt** (to season the dish to perfection)
• - **Black Pepper** (freshly ground, for a balanced flavor profile)
• This classic **Omelette Arnold Bennett recipe** combines **smoked haddock**, **eggs**, and **cream** for a **gourmet breakfast** or **brunch dish**. Perfect for fans of **British cuisine** and **luxurious egg recipes**.

Steps

1. # How to Make Marcus Wareing's Omelette Arnold Bennett: A Step-by-Step Guide
3. Marcus Wareing's Omelette Arnold Bennett is a luxurious twist on the classic omelette, inspired by the famous British novelist Arnold Bennett. This dish combines creamy smoked haddock, rich béchamel sauce, and perfectly cooked eggs for a decadent breakfast or brunch. Follow these detailed steps to recreate this restaurant-quality recipe at home.
5. ---
7. ## **Ingredients**
8. - 200g smoked haddock (undyed)
9. - 300ml whole milk
10. - 2 bay leaves
11. - 4 large free-range eggs
12. - 50g unsalted butter
13. - 2 tbsp plain flour
14. - 100ml double cream
15. - 50g grated Parmesan cheese
16. - Salt and freshly ground black pepper
17. - Fresh chives (optional, for garnish)
19. ---
21. ## **Step-by-Step Instructions**
23. ### **1. Prepare the Smoked Haddock**
24. 1. Place the smoked haddock in a saucepan and cover with milk. Add bay leaves for extra flavor.
25. 2. Gently poach the haddock over low heat for 8-10 minutes until cooked through. Remove the fish and set aside to cool. Reserve the poaching milk for the béchamel sauce.
27. ### **2. Make the Béchamel Sauce**
28. 1. In a separate saucepan, melt 25g of butter over medium heat.
29. 2. Stir in the flour to create a roux, cooking for 1-2 minutes until golden.
30. 3. Gradually whisk in the reserved poaching milk, ensuring no lumps form.
31. 4. Simmer the sauce for 5 minutes until thickened, then stir in the double cream. Season with salt and pepper to taste.
33. ### **3. Flake the Haddock**
34. 1. Once the haddock is cool enough to handle, remove the skin and flake the fish into bite-sized pieces.
35. 2. Gently fold the flaked haddock into the béchamel sauce, ensuring it’s evenly coated.
37. ### **4. Prepare the Omelette**
38. 1. Crack the eggs into a bowl and whisk lightly. Season with a pinch of salt and pepper.
39. 2. Heat the remaining butter in a non-stick frying pan over medium heat.
40. 3. Pour the eggs into the pan and cook gently, stirring occasionally, until the eggs are softly set but still slightly runny on top.
42. ### **5. Assemble and Finish**
43. 1. Preheat your grill to high.
44. 2. Transfer the omelette to an ovenproof dish.
45. 3. Spoon the haddock and béchamel mixture over the omelette, spreading it evenly.
46. 4. Sprinkle the grated Parmesan cheese on top.
47. 5. Place the dish under the grill for 3-4 minutes until the cheese is golden and bubbling.
49. ### **6. Serve and Garnish**
50. 1. Remove the omelette from the grill and let it rest for 1-2 minutes.
51. 2. Garnish with freshly chopped chives for a pop of color and added flavor.
52. 3. Serve immediately with a side of toasted sourdough or a fresh green salad.
54. ---
56. ## **Tips for Success**
57. - Use high-quality smoked haddock for the best flavor.
58. - Ensure the béchamel sauce is smooth and creamy before adding the haddock.
59. - Don’t overcook the omelette; it should remain soft and slightly runny before grilling.
61. ---
63. This Marcus Wareing-inspired Omelette Arnold Bennett is a show-stopping dish perfect for special occasions or indulgent weekend brunches. With its rich flavors and elegant presentation, it’s sure to impress your guests. Try this recipe today and elevate your breakfast game!
65. **Keywords**: Marcus Wareing omelette Arnold Bennett, smoked haddock omelette, creamy béchamel omelette, gourmet breakfast recipe, British brunch ideas, restaurant-style omelette.
67. By following these steps, you’ll master this classic dish and enjoy a taste of fine dining at home. Happy cooking!

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