OMELETTE GORDON BENNETT
Timescale
In a hurry
Serves
2
Difficulty 
Simple
A variation to the classic Omelette Arnold Bennett – we’ve replaced the Haddock and Gruyère with Smoked Mackerel and sharp Cheddar to give it a little more fire power. We’ve also omitted the hollandaise to lighten it a touch, opting instead for fresh lemon zest and a pinch of saffron.      
INGREDIENTS

2 Smoked Mackerel Fillets, skinless and boneless

3 Eggs, whisked

½ a Leek, finely diced       

75g Sharp Mature Cheddar, finely grated

Zest of ½ a Lemon  

125ml Full Milk

1 Large Bunch of Parsley, roughly chopped 

¼ tsp Ground Nutmeg

1 Small Pinch of Safron  

1 Pinch of Salt and Pepper

TO COOK

Extra Virgin Olive Oil

Salted Butter

METHOD

1. Preheat your oven under it’s grill setting.

 

2. Place a small frying pan over a medium heat with a splash of olive oil and gently sweat the diced leeks for 3-4 minutes. Combine the eggs, milk, nutmeg and saffron and whisk together until evenly mixed. Set aside.

3. Add a knob of butter to the pan and allow it to melt and just start to froth before flaking off small chunks of the mackerel and adding it to the pan with half of the chopped parsley. Pour in the egg mixture and gently move around the mackerel and leeks ensuring an even distribution and then leave untouched for 2 minutes.

4. Once the eggs are still slightly runny on top but set underneath, remove from the heat and sprinkle over the grated cheese and the lemon zest and place under the grill. Cook for 2-3 minutes or until the omelette has puffed up a bit and just starting to turn golden brown.

5. Remove from the oven and garnish with the remaining parsley. Serve immediately.

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