OK, OK. I know that the eponymous omelette is named after Arnold Bennett, novelist, critic and, I suspect, fusspot. The thing is, when you're forced to make it with smoked mackerel and some Elmlea that, by luck would have it, you happened across in the fridge, it feels like a bit too much of a liberty to bring it to table and declare it to be the very same dish offered up at the Savoy. Having said that, the finished article turned out really well, and it was so quick to prepare that I thought it worth sharing. Those of you who return home from work delirious with hunger will appreciate this one.
In other and unrelated news, I am VERY excited because I have just booked my ticket to go to Vegas (baby!) in April 2011, and have made a pact with my travelling companions to visit one of the restaurants there with three of them Michelin star wotsits. Any recommendations on this front will be gratefully received.
But back to the task at hand: you will need a frying pan that is man enough to survive a five to ten minute blast under a medium hot grill for this dish.
For an omelette that will feed two to three people:
250g smoked mackerel (about three fillets), skinned and de-boned, and torn into flakes (I, probably like Arnold, am a bit funny about the bloody/fatty layer under the skin so tend to discard that too)
Six eggs, beaten
100ml double (heavy) cream
Zest of half a lemon
Salt and pepper
20g of butter
Pre-heat your grill on a medium heat.
Melt butter in the frying pan on a low to medium heat. When it starts to foam gently, season the eggs with salt and pepper, and add to the pan. Allow the eggs to set slightly, about one minute. Add the mackerel pieces and cook for a minute more, gently pulling down the omelette from the side of the pan to allow the uncooked egg to run over and cook. Pour over the cream and scatter over the Parmesan and lemon zest. Put under the grill for three or four minutes, or until golden and bubbling.
I know that a lot of naff recipes say that a complete meal can be created by serving the dish in question with crusty bread and a salad. Here, forget the bread, but do serve this with a green salad into which you've thrown a handful of fresh dill. Dress with the juice of the half a lemon that you zested, olive oil, salt and pepper.
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