CookEat Recipe
Caviar and Shallot Omelet
A folded cream-enriched omelet with warm shallot, parsley, lemon and a small spoonful of caviar at its centre.
Method
Steps
Step 1
Gently simmer chopped shallots and parsley in the measured water for 3–4 minutes until soft and most water has evaporated. Remove from heat, stir in caviar and lemon juice, and keep the filling cool enough not to cook the roe further.
Step 2
Beat four eggs with cream, a very small amount of salt and black pepper. Melt butter in a wide omelet pan over medium heat.
Step 3
Pour in eggs, draw cooked edges inward and tilt the pan until the omelet is set and its centre reaches 74 °C without excessive browning.
Step 4
Place shallot-caviar filling down the centre, fold in the ends and slide onto a warm plate. Serve immediately with the filling still visibly distinct.
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