Smoked haddock arnold bennett: classic savoy dish

Smoked Haddock Arnold Bennett is a classic dish that has been a staple on the menu of The Savoy, a renowned hotel in London, for many years. This dish is named after one of the hotel's most famous patrons, the novelist Arnold Bennett. It is a delicious omelette made with smoked haddock and a creamy Parmesan sauce, and it has stood the test of time as a beloved favorite.

The Story Behind the Name

Arnold Bennett was a well-known British writer who frequented The Savoy during his visits to London. He had a particular fondness for this omelette and insisted on having it every time he dined at the hotel. As a result, the dish was named after him as a tribute to his loyalty and love for it.

The Recipe

To make Smoked Haddock Arnold Bennett, you will need the following ingredients:

• 50g (2 oz) butter
• 2 teaspoons flour
• 300ml (½ pint) milk
• 75g (3 oz) freshly grated Parmesan cheese
• 1 large egg, separated into yolk and white
• 4 whole large eggs
• 175g (6 oz) cooked smoked Finnan Haddock or other smoked haddock, flaked
• salt and freshly ground black pepper

Here is the step-by-step method for preparing this delicious omelette:

1. Preheat the grill.
2. Melt half of the butter in a small saucepan over low heat.
3. Remove the pan from the heat and stir in the flour to make a roux.
4. Return the pan to low heat and whisk in about half of the milk. When the mixture has blended smoothly, whisk in the rest of the milk and 50g (2 oz) of Parmesan.
5. Stir the mixture over heat until it thickens. Season with salt and pepper, stir in the egg yolk, and set aside.
6. In another bowl, beat the 4 whole eggs until well mixed.
7. Heat the remaining butter in a 21cm (8-9 inch) omelette pan. When the butter is hot and frothy, stir in the haddock and then pour in the beaten eggs.
8. Stir the mixture, then cook for a minute over medium heat. The top surface should remain moist, with liquid egg in the centre.
9. Draw the pan off the heat, then quickly whisk the egg white in a large bowl until it forms stiff peaks and gently fold into the reserved Parmesan sauce.
10. Spread the Parmesan sauce mixture on top of the omelette, then put the pan under the preheated grill.
11. 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.

Serving Suggestions

Once the omelette is cooked, slide it from the pan onto a warmed serving plate. It is best served piping hot and accompanied by a refreshing tomato salad on the side. The combination of the creamy Parmesan sauce, the smoky haddock, and the fluffy eggs creates a delightful flavor that is sure to impress.

Smoked Haddock Arnold Bennett is a classic dish that has stood the test of time at The Savoy. Named after the famous novelist Arnold Bennett, this omelette has a rich and creamy texture, with the smoky flavor of the haddock complementing the cheesy Parmesan sauce. Whether you are a fan of traditional British cuisine or simply looking to try something new, this dish is a must-try. Enjoy the deliciousness of Smoked Haddock Arnold Bennett and experience a taste of culinary history.

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