Not Quite an Omelette Arnold Bennett

I was watching MasterChef: The Professionals the other night, when some of the competitors were tasked with making an omelette Arnold Bennett as a skills challenge. A flat omelette, topped with poached smoked haddock, parmesan and then slathered in hollandaise sauce, what’s not to like?

As a vegetarian, the omelette Arnold Bennet has a couple of obvious drawbacks, namely the smoked haddock and parmesan. Vegetarian hard cheese is easy, but what do you replace smoked haddock with? I didn’t think that smoked tofu would really fit the bill, especially not that Cauldron stuff you get in the supermarket. It just so happened that we had some spare Jerusalem artichokes in the fridge, so I decided to replace the smoked haddock with those and make one for my dinner one evening last week.

Poaching Jerusalem artichokes

There just happened to be some milk in the fridge too, so I slowly poached the Jerusalem artichokes in that until they were cooked. Rather than going all out with a six egg omelette and four egg yolk hollandaise, as Marcus Wareing appeared to on MasterChef when demonstrating the dish, I decided to go with half quantities. Which I’m rather glad I did, as this is one hell of a rich dish.

Making a hollandaise sauce

So once the artichokes were done, I whipped up a flat omelette, topped it with the artichokes, veggie hard cheese and then drowned the whole lot with a hollandaise sauce, before flashing it under the grill. It looked pretty good sitting in the frying pan, slightly less good when it had slopped out onto the plate though.

Making a flat omelette

It was as you’d expect, utterly delicious, but bordering on the unfinishable; I could feel my arteries furring up as I ate it. I did feel the need to sit down for a bit after polishing it all off, I’ve no idea how Arnold Bennett, or anyone else for that matter, managed to get anything done if they ate one that was twice the size, for breakfast.

Jerusalem artichokes and hard cheese on top...

The only disappointment was the Jerusalem artichokes, they were pretty anonymous. I can see why a smoked fish, like haddock, would be perfect in a dish like this, just providing a layer of lightly smoked flavour to counter all the richness. If I ever make one again, I’ll have to think of some way to treat the artichokes so they don’t get lost, or maybe some smoked tofu would do the job…

Ready to be flashed under the grill...

If you fancy making one yourself, then check out Felicity Cloake’s How to make the perfect omelette Arnold Bennett.

Ready to be devoured...