(upbeat music) - [Narrator] We are Sorted, a group of mates who have your back when it comes to all things food. From cooking battles to gadget reviews-- - That is not worth it! - [Narrator] And cookbook challenges, to a midweek meal packs app. - [Cook] Crack your eggs and bake. - [Narrator] We uncover the
tools that'll help us all cook and eat smarter. Join our community where
everything we do starts with you. - And here we are, first
time back in the studio. That's how excited I was. - Getting emotional! Genuinely, it's lovely to be
back and see your faces again. Mike, can't quite touch you, Ben. - [Mike] Good. - Please don't. The excitement is probably short lived. A few weeks ago, Mike
was challenged to create a 100 layer lasagna. - No. - Barry, it's your turn for a mystery box. (upbeat music) - So this is from the same
book that Mike cooked from, Signature Dishes That Matter and these are a mix of
some really simple recipes, some very complicated
ones and a very fishy box. - Oh, why thank you. - Smoked haddock, lots of double cream. - Whole milk. - A lot of eggs, chives. - A selection of ingredients
and the book has been bookmarked to the page you will require. Page 59. - Okay, an Omelette Arnold Bennett. - This was created by a
French chef back in 1929 for the English author, Arnold Bennett. The description: this fluffy
open omelette is topped with smoked haddock that
has been cooked in milk and cream infused with
bay leaves and nutmeg. The cooking liquid is
used to make a bechamel, which is added to a Hollandaise sauce and then cut with whipped cream. It's iconic and to this
day it is still on the menu at the Savoy Hotel or the Savoy Grill and it must be done with
precision and excellence, not just a few eggs smashed up, cooked off and with some crumbled
flaked smoked haddock on top. We would like you to prepare
an Omelette Arnold Bennett as per that recipe, all the
details are in the book. - So I can't freestyle it? - And we're gonna give
you 30 minutes to do it, that should be ample. - Half an hour to make an omelette? Come on, give me a challenge. (laughing) - Well in that case,
your 30 minutes starts in three, two, one, omelette! - So I've gotta start off
by making the Mornay sauce, which is infusing the
haddock trimmings in the milk and then strain it. Just gotta strain it? Oh crap. - Two minutes gone! - Oh crap. - Do you think slapping some
cold fish in some cold milk is gonna infuse it the way you want? - No but it doesn't tell me to warm it up. Oh what! Fine, milk and haddock trimmings in a pan. (upbeat music) Can I get a time check? - You've already had four minutes. - No I haven't, that's-- - You have. - Exaggerating. - You've done about minute of cooking and about three minutes of reading and actually I don't hold that against you because it's important to get it right. - Cooking's a challenge when you haven't done it in a long time. So I've got my haddock in the milk, warming up so it can infuse and then I'm moving on to my bechamel, I've got my butter melting down. As soon as it starts
to bubble a little bit, I'm gonna go in with my
flour, mix that together, cook out the flour and
start adding in my milk, then finish it with Swiss
and Parmesan cheese. - So to recap, a Mornay sauce
is basically a cheese sauce. It is a bechamel base,
so roux, flour, butter, added milk, in this
case, the milk is infused with a few smoked haddock scraps and then when it's cooked
out, you add the cheese. Now as we said, this is
gonna be a challenge, so you might want to, as
you're making this, read ahead because if you're doing
one thing at a time, you're probably not gonna have time. (groaning) - So what do I do next then? Doesn't tell me how to make a Hollandaise. Oh no! - You may have to do a cheat's Hollandaise but your ingredients are there. - I've got a mind blank, okay, Hollandaise, Hollandaise,
Hollandaise, Hollandaise. - 20 minutes remaining! - Can I look at a recipe? - Yes, it's in the AM Menu book. (upbeat music) Now opting to cook it on the bench. - Well it was too hot on the hob. - Do you know when five minutes ago I said you need to think ahead
and do two things at once? - Yep, not gonna happen. Mate, two things at
once: turn the hob off, keep cooking this. (laughing) Hollandaise, Hollandaise,
Hollandaise, Hollandaise. What recipe is that in? Okay, so you've gotta make a reduction, of course you've gotta make a reduction. - With 20 minutes remaining,
you might not have time for a classic reduction,
you might just have to use the splash of vinegar. (ding) - I don't have to add it all do I? (ding) - Oh he's using another
bowl, sorry, my mistake. Another bowl, just for this step. - Peppercorns, this is the
bit I don't really understand, makes any difference, it's like... - Well it adds flavour to a reduction. - Faff, that's what it is. 200 grammes of unsalted butter, sure. There was 50 in that, so... - If a butter comes in blocks of 250 and you took 50 away
earlier for your roux, how much do you reckon's left? - Probably about that much. - There we go! (laughing) Maths! (upbeat music) - Oh God, my heart is pounding. Okay, so two egg yolks. Oh another (bleep) bowl. (ding) (laughing) (ding) - See and you're back
in your comfort zone, you're just making a
mayonnaise but without oil, you're subbing it in for clarified butter. That's literally the two mother sauces: Hollandaise, mayonnaise. - [Barry] I'm out of my
depth, I haven't even got to making the omelette bit yet. - Just an omelette, I'm pretty
sure that's what you said, just an omelette. One of London's finest
restaurants, The Wolseley, has been serving their version of Omelette Arnold Bennett since 2005. The head chef, Mr David Stevens, has said that it's a dish that you'll, quote, "need to make several times
before you get it right." - Oh great! Great. - But it's all right,
it's just an omelette. - [Barry] Cheese! - You've got that and then
the same of your Swiss cheese. (laughing) - It's really, really fluffy. - But he's adapted, he's
taken it to the board, he's gonna cut instead, smart. - My butter has clarified,
my eggs are separated, my vinegar reduction is not
a thing, it's just soaking. My cheese is going into my cheese sauce. - Mornay. - Mornay and I think
once all that's in there, I can then start thinking
about the omelette. How long left? - You're about half way. I kind of don't want to help you but I kind of want to help
you make it plausible. You might wanna preheat a grill. - A grill? - Don't leave that to the last two minutes when you're panicking and
going "the grill's cold." - Grill? - [Ben] Just, I mean... - A grill? Why a grill? Grilled? - Number one rule, read
ahead when you can. (Barry indistinctly mumbling) So that you can do things
like preheat a grill. Halfway! - Right, I'm just (pots clanging) panicking, right. Hollandaise, hot, hot water,
steam, kind of half cook it but not too much so it
makes scrambled eggs. Sure, that's good, that'll do. - Get it over a hob. I hate to say this Baz, 'cause I know, I don't feel like you need
reminding to leave a hob on but you might want to switch a hob on to start preheating your omelette pan. - This one? - This one. - I'm so fucking confused, why, what's-- - You're gonna make an omelette and then you're gonna transfer
it into the serving dish. - You transfer, that is stupid! - So you can put it under the grill. - Oh... - He's acknowledged it but
he's still not done it. - Vinegar go in now? I forget. - That is gonna season it. - Flavour! I know that you gotta
basically whip these eggs to a point when they start
to thicken very slightly to make a little figure of eight and drizzle it, it's pretty much there and I've gotta dribble
in clarified butter, which is the clear butter
on top of the scummy bit. - Now he's rocking. Over the pan of steaming
water, you don't want to let the eggs to get too hot but you want the warmth to
stop the butter from cooling but you can always take it off the heat once you're happy that it's cooked. (upbeat music) - [Barry] Oh my goodness, it's working! - [Ben] Slowly dribble in, as
you whisk, clarified butter. - That's done, right, cool this. So now I need to poach my
haddock, so it starts to flake apart beautifully. So I've got some milk
on the hob that is on. (upbeat music) I'm gonna be honest with
you, it's been a long time since I've cooked on camera 'cause usually the chaos
happens in my own kitchen, no one's watching, it's fine in my flat. Now I'm starting to
feel a little bit silly 'cause I can't turn the scales on! - He's never worried about
flapping in the studio before. (upbeat music) - I'm a four egg omelette man. - Is this the time to go off-piste with six minutes remaining? - It'll be fine, fine. So I've got to whisk these up, I need to add some double cream, some salt and some pepper, I think and then I've got to fry it off in a pan, that smoking hot pan,
probably too hot now. - Probably too hot now, he says and then doesn't do anything about it. - Right, cream, how much cream? Sure, salt, salt, salt. Butter, sure, five grammes, sure. That's hot, isn't it? - You've got a wonderful non-stick pan, so once you're happy with it, it should just slide out
into your copper pan. At which point, you're going
to add the glaze on top. What's your glaze? - Glaze? - [Ben] What is the glaze? - What is the glaze? Which one is the glaze? I can't do more than one thing at a time. - [Ben] Okay, does that make sense? - What, in another bowl? - In another bowl, why not? (laughing) - What? I thought I was just making an omelette! - So all those wonderful
things you've just made, the Hollandaise, the
Mornay, now need combining in the right ratios with a
little bit of whipped cream to cut through it. - I'm so sorry Ben, this is messy for me. - I mean, don't be sorry
to me, you're clearing up. - James, is... oh. (ding) (rock music) Bloody hell, this is a
lot of cheese, isn't it? - [Ben] Whisk that together
and that's your glaze. How's your omelette doing? - It's done. - [Ben] Three minutes left. Oh, nicely done, Baz. Haddock. - Hot, hot fish, hot fish! Use a spoon, no time, going on. - Use a bowl! - Bloody hell! What am I making? - Under the grill to
gratinate and then you finish with chives to garnish. It's served in the copper pan. - That is outrageously good. - Understandable that
sometimes when you're rushed, you forget about the finer details. You've not seasoned a huge amount. Last minute! - [Mike] Chop some chives! - He's eating smoked haddock. I'm pretty sure that's
how all the chefs do it in the Savoy Hotel, while they're waiting for it to gratinate. - Oh my God, that's shredded. Right, here's are the good ones. How's that gratinated? Ooh, it has and it's puffed
up, which I wasn't expecting. - So rather than folding it over and serving it sort of, in those thirds, in that wonderful sort
of pillow-like effect that we recognise in a
traditional French omelette, this open style allows for a
greater surface area of glaze. You have the last 20
seconds, if you need them. Gratinate it, whoa, that is gratinated. I mean, that's wonderful. Five, four, three, and now you're just showing off, two-- - I might tidy up. - One, stop! - That was outrageous. Now I've done it, it all
now makes perfect sense. That is the most stressful and
the hardest I've ever worked to make an omelette. - Flapping aside, I think he's done it. (upbeat jazz) (whoosh) (click) (bell ringing) (cheering) Baz, a slightly stressy 30
minutes but it looks good. - I'm really proud of this and it's unlike any omelette I've ever had and I'm fascinated to
see what it tastes like. - The time limit was
perhaps a little tight and increased a little bit of stress but we want to kind of replicate
the professional kitchen, otherwise you tend to flap too much. Dig in, have a taste. This is one of my favourites
and if I ever see it on a menu, I nearly always go for
it as an omelette option. - I've nailed it and just already,
straight away, look at it. It's light and fluffy,
it's almost souffle-like. - Flaky fish and you should
get the richness, for sure, the tang and the saltiness
from the Parmesan. - Serves one! - And the Swiss cheese, a
little bit of light smoke from the haddock. - It's undeniably, it's delicious. Whether or not I've nailed
the technique or not, I'm not sure but for my
standards, that's exceptional. This is the perfect
example of French cooking. Like, this is why it's so famous. It's simple, really
simple, rich ingredients but just a lot of technique. - I think maybe the omelette
pan was a fraction too hot, I think you probably got some
crispy bits round the edge but actually, that looks
pretty light and fluffy. It's definitely creamy, the
consistency of your fish and the fact you've got that
gratination is excellent and it is rich, but I can
guarantee you'll eat it all because it is light. It is indulgent but look, we chose this because it is packed full of
skills, from poaching fish, to making Hollandaise, to making a roux and then a bechamel and
turning it into a Mornay, plus the omelette, it's got a
whole bunch of skills in there and yet it's a classic dish
that everyone should try when they come to the UK. - That gives just a slight
taste of what it's like to work in the Savoy and it ain't easy but worth it, if you manage to pull it off. - Not a bad effort at all for the first time cooking
back in the studio. How do you think Barry got on? And comment down below if
you'd like to see us give more iconic dishes a go. - You know what, I was wrong. It's not just an omelette. - [Narrator] We've also
built the Sorted club, where you can get tonnes of foodie inspo using the Packs midweek meal app, discover and share
restaurant recommendations using the Eat app, listen and contribute to our Feast Your Ears podcast and send us ideas for new cookbooks you'll receive throughout the year. Check it all out by heading to sorted.club and now a blooper. (beep) - One, two, three, four, five, five bowls. One, two, three, four, five, six pans. Six bowls, six pans.
