Nigel Slater's classic Omelette Arnold Bennett. 'Stick with the classic interpretation unless you want the wrath of Arnold Bennett’s ghost upon you': Nigel Slater's classic Omelette Arnold Bennett. Illustration: Jonathan Lovekin for the Observer The writer Arnold Bennett was so delighted with the egg, smoked haddock and parmesan concoction that chefs at the Savoy created for him, he insisted on it being made wherever he travelled. And at the Savoy, Omelette Arnold Bennett remains a standard dish to this day. The recipe For the fish, simmer 200g of smoked haddock in 250ml of milk, drain it and break it into large, juicy flakes. Use the milk left behind after cooking the haddock to make a white sauce with 40g of butter and 3 lightly heaped tbsp of flour [see footnote]. The trick Don't overcook the haddock, it probably needs less than 10 minutes. The twist Stick with the classic interpretation unless you want the wrath of Arnold Bennett's ghost upon you, but a few tarragon or chervil leaves added to the sauce would be a possibility.
Salmon Seared on Bacon with Balsamic Vinegar, Honey & Rosemary. User reviews made it? RATE IT! By MidwesternFoodie, 1/16/2013Quick, easy, delicious! I pre-cooked the bacon in the microwave first (til almost done) and only had skinless salmon. Definitely company worthy! By guadalupe, 3/31/2012Easy and delicious especially with the sauce. by gmkathy2, 3/27/2011My salmon came out a bit dry; don't know why, probably just cooked it too long. By Lupini, 12/24/2010Really good recipe. By sbgolden, 8/12/2009This is so easy to make and has such great flavor. By chloesmom, 1/31/2009sauce was diffucult to thicken. diffucult to cook bacon without burning. loved the flaovor! By Ricksbabe2, 1/26/2009We really enjoyed this salmon dish. By sewapel, 8/5/2008 by ARTHURZICH, 6/27/2008excellent with fresh king salmon. we used a local lavender honey from our farmer's market, rosemary from our herb garden, and napa natural grand balsamic vinegar (18 years old). only dissent (and that, very mild): the vinegar perhaps made it a tad too sweet. arcata, california.
Smoked Haddock Ceviche with Corn & Sweet Potato Pancakes by Alicia Fourie | Wahaca. Alicia’s recipe is a deliciously alternative idea for Pancake Day. Using smoked fish is inspired and goes beautifully with the sweet potato and corn pancakes which might be a little too sweet for normal ceviche. The pancakes are also outrageously good with streaky bacon and slow-cooked tomatoes for breakfast. You can use either smoked pollock or coley for a more sustainable option. Feeds 4 as a light main meal Ingredients: For the ceviche: 300g undyed smoked haddock fillets 1 serrano chilli 1 red shallot Juice of a lime Tabasco (optional) For the pancakes: 120g coarse cornmeal 1 red shallot 1 serrano chilli, grated Zest of a lime Kernels cut from 2 cobs of corn 200g sweet potato, grated 2 whole eggs About 100ml milk 2 egg whites Stems from a big bunch of coriander Salt & pepper Sunflower oil for frying To finish: Juice of half a lime Splash of olive oil 1 ripe avocado Leaves from a big bunch of coriander Method: Serve the hot pancakes topped with cool, fresh ceviche.
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