My version of the classic fish omelette Arnold Bennett. Made with flakes of smoky haddock, lightly cooked eggs, and a bechamel flavoured with mustard and Worcestershire.
You might be wondering who Arnold Bennett is and why the hell an omelette is named after him. Spare a thought though for the waiters at london’s savoy hotel who must get tired of answering this question. Apparently this classic is still made there on a daily basis since some clever chef invented it in the hotel’s kitchen for the writer decades ago.
The story goes that Arnold was staying at the hotel while writing a novel. One night the chefs whipped up this omelette for his supper and he liked it so much he insisted it be cooked for him wherever he traveled. Hence the name.
Personally I’m not really that into omelets. Normally I like my eggs fried or boiled but on this occasion I have to agree with Mr. Bennett this unusual omelette tastes absolutely divine.