Photo: Anna Pelzer
Arnold Bennett omelette with radish and fennel salad
23 ingredients
30 min + 30 min
Serves 2
openrecipes
James Martin's take on the classic Arnold Bennett omelette with extra smoked fish. Serve with a simple radish and fennel salad and tasty homemade dressing.
Estimated Nutrition (whole recipe, rough)
1461
Calories
81g
Protein
63g
Fat
139g
Carbs
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Smoked Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Fennel | 1/2 bulb (87g) | 27 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300ml/10fl oz whole milk
- 100g/3½oz smoked haddock, preferably Arbroath Smokie
- 100g/3½oz smoked salmon
- 1 bay leaf
- 10 black pepper
- 40g/1½oz butter
- 4 free-range eggs
- 15g/½oz plain flour
- 50g/1¾oz mature cheddar
- and freshly ground saltblack pepper
- ½ butterhead lettuce
- ½ head fennel
- 5 radishes
- 20ml/¾fl oz French dressing
- 30g/1oz honey
- 2 tbsp white balsamic vinegar
- 50ml/2fl oz vegetable oil
- 1 shallot
- ½ garlic
- 1 tsp chopped fresh basil
- 1 tsp chopped fresh thyme
- 1 tsp chopped chives
- 1 tsp chopped fresh parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes