A good French omelette has a smooth surface, is light and fluffy on the inside and there's no browning at all. Spanner crab and prawn make for an egg-cellent omelette filling. The Chefs' Line
- 250 g green prawn heads
- 500 ml (2 cups) canola oil
- ⅓ cup diced onion
- ⅓ cup diced carrot
- ⅓ cup diced celery
- 1 bay leaf
- 1 garlic clove, chopped
- 2 tbsp sweet paprika
- 1 bunch broccolini
- 2 whole eggs
- 1 egg yolk
- 65 g (¼ cup) crème fraiche
- Salt and pepper, to taste
- 160 g raw spanner crab meat, roughly chopped
- 2 tbsp unsalted butter
- 2 tbsp lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C.
Place the prawn heads on a baking tray and roast for 10 minutes. Cool, then place in a blender with 100 ml water and process until finely crushed.
Heat a little of the oil in a saucepan over medium heat. Add the diced vegetables, bay leaf, garlic and paprika and fry for 2 minutes. Add the prawn shells and remaining oil and cook for 15 minutes or until all the liquid has evaporated. Strain through a piece of muslin cloth into a jug, discard the solids and set aside.
Meanwhile, peel the broccolini stalks, then blanch in boiling salted water for 1 minute. Drain and refresh in cold water. Place a lightly oiled char-grill pan over medium-high heat to pre-heat. When hot, char-grill the broccolini until tender and lightly charred.
For the omelette, whisk the eggs, egg yolk and crème fraiche until well combined, then season to taste with salt and pepper.
Heat a 24 cm non-stick frying pan over medium heat, add 30 ml prawn oil and the crab meat and fry until almost cooked through. Pour in the egg mixture, leave to cook for 20 seconds, then using a rubber spatula, start to stir and shake the pan (as you would do for scrambled eggs), drawing the egg mixture from the outside of the pan into the centre. Repeat until the egg is almost set, then tilt the pan to one side and start to fold the omelette from the high side of the pan to the bottom. Slide onto a serving plate and top with the broccolini.
In a separate pan, add the butter and cook until a golden-brown colour. Remove from heat and add the lemon juice. Drizzle the brown butter over the omelette and serve immediately.
This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!