Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Darren Simpson

Omelette with scampi, chervil and truffle butter


Serves 4

Ingredients

  • 12 organic eggs
  • 12 scampi
  • 2 tomatoes blanched, peeled and diced
  • 1 tablespoon chopped chervil
  • 1 tablespoon chopped chive
  • 1 tablespoon truffle butter
  • 4 tablespoons grated parmesan
  • 4 tablespoons butter
  • 4 small bunches of watercress for garnish

Method

  1. Bring the fish stock to the boil. Poach the scampi in the fish stock for 4 minutes, remove, rest, peel & reserve.
  2. Reduce 200ml of fish stock with the tomato trimmings by ½, add a squeeze of lemon, season with salt & pepper, whisk in 2 tbsp of butter & pass through a fine sieve.
  3. Beat 3 eggs with 2 tbsp of cold water & add 1 tsp of chopped chervil & chives. In a hot omelette pan heat 1 tsp of butter add the eggs & move with a fork. Add 3 chopped warm scampi, ½ diced tomato & 1 tbsp of Parmesan. Fold the omelet serve drizzled with the fish sauce & watercress garnish.
  4. Repeat till all 4 omelettes are made.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Video More Videos

T-bone Steak

Neil Perry


Browse Recipes By...