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Arnold Bennett Omelette

Arnold Bennett Omelette

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This classic smoked fish omelette has never been off the menu at The Savoy where it was perfected. It was named after one of the hotel's most famous patrons, the novelist Arnold Bennett (1867 - 1931) who demanded it every time he visited. It is simply delicious and can't be bettered!


  • 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


  1. Preheat the grill. Melt half the 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 whisk in about half the milk. When the mixture has blended smoothly, whisk in the rest of the milk and 50g (2 oz) of Parmesan. Stir this over the heat until the mixturehas thickened. Season with salt and pepper, stir in the egg yolk and set aside.
  2. In another bowl, beat the 4 whole eggs until well mixed. Heat the remaining butter in a 21cm (8-9 inch) omelette pan. When the butter is hot and frothy, though not browned, stir in the haddock and then pour in the beaten eggs. Stir the mixture, then cook for a minute over medium heat. The top surface should remain moist, with liquid egg in the centre. 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.
  3. Spread the Parmesan sauce mixture on top of the omelette, then put the pan under the preheated 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.

To Serve

  1. Slide the omelette from the pan onto a warmed serving plate, but do not fold. Serve piping hot with a tomato salad on the side.