A perfect rolled omelette is an object lesson in culinary economy. Its making takes very little time and no special equipment other than a heavy, carefully seasoned omelette pan. The only ingredients required are fresh eggs, butter, Extra virgin olive oil, water, salt, and freshly ground pepper – and any flavourings you have chosen to use.
The eggs should be beaten only lightly, immediately before cooking to preserve their fresh yolk taste and to prevent stiffening.
If you set the beaten eggs aside they will separate & you may have to beat them again.
Add oil and butter in cubes for fast, even melting, this enriches the omelette.
Half way through beating, add half an eggshell of water to the mix and continue to beat.
Whatever flavourings you use, cooking must be brisk, and the pan should be well heated before the eggs are added.
The omelette should be set and be ready to serve in less than a minute; cooked slowly, it would lose its moistness.
Just before the omelette is folded add the prawn and crabmeat, fold over and allow to warm through.
Cut the carrots, onion and shallot into tiny mirepoix dice
Heat combined oils in the saute pan, throw in the prawn shells and cook covered for 6 minutes to let them colour.
Add mirepoix vegetables & garlic to the pan cook for 5 minutes.
Add brandy and port, cover pan, boil until mixture has reduced by half, impregnating the shell with their flavours.
Add the white wine, salt and pepper.
Boil for about 15 minutes until reduced by two thirds.
Add creme fraiche, tarragon & thyme, simmer for a further 10 minutes over a gentle heat.
Strain the sauce through a wire sieve, pressing down the prawn debris and vegetables with the back of a small ladle so as to extract all the juices and flavour.
Return sauce to pan, place over heat and whisk in the butter.
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