00:00This isn't just an omelette, this is a souffle Arnold Bennett, Masterchef style.
00:07That was so good.
00:09Okay, so we've got a souffle Arnold Bennett with an aromatic bechamel and some comte on toast.
00:17I based this dish on an omelette Arnold Bennett invented in the Savoy Hotel over a hundred years
00:23ago. My dad used to call it the food of royalty. Today we are leveling it up. Now basically it's
00:29an enriched omelette. Okay, so you start with a milk infusion. You've got nutmeg, you've got star anise,
00:34clove, green cardamom, bay leaf, black peppercorns and thyme, shallots, some celery, some leek.
00:41We go in with the spices. Give it a little toast first. Okay, you've got to get those oils released.
00:47You don't need to toast the nutmeg. We're going to grate it super finely straight into the milk.
00:53Okay, it's all about building layers of flavor into that milk. The milk will provide the flavor
00:58for the sauce and for the souffle. So we're going to go in with 500 ml of milk and turn
01:06the heat
01:06right down because we don't want that milk to boil. So we've had the spices in. Now we're going to
01:10go
01:10in with the hard herbs. So we've got bay leaves. We're going to put three bay leaves in there.
01:14Much thyme. Okay, and then we're going to go in with our shallots, our celery, with our leeks.
01:23And then we're going to take it off the heat and leave it for half an hour to 14 minutes
01:26to infuse.
01:28Now we go in with the fish. That will impart a smoky flavor into that milk.
01:34Still, make sure you don't boil it. We want that fish to fall apart, to be tender, juicy, just falling
01:41apart, just like this. Now we're going to make a classic bechamel using that infused milk. We cook out
01:47the roux. Then we add the milk slowly, whisking it smooth, rich, no lumps. Go in with a bit of
01:55cream.
01:55Now we separate some of it off to make our sauce. The rest of it will be the base of
02:01our souffle.
02:02Go into the souffle with some egg yolks. Beat them in hard. Add in your comte cheese. Comte is going
02:09to
02:09give it that nutty back flavor. The souffle is just controlled air. We whisk those whites to soft peaks
02:16and then fold it in gently, not to lose it. Keeping the air in. Now line your molds. Butter,
02:24bit of cheese, or a bit of flour helps the souffle climb. Bang it into a hot oven, 190 degrees
02:32Celsius.
02:32Let it rise and set. This is the moment. Turn it out. Cover with the sauce. Back into the oven.
02:44Serve with comte cheese on toast. Garnish, same tradition, just reimagined for MasterChef. Cheers, Dad.
02:53Boom!
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