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Quick crayfish thermidor omelette

By Jen G on 18th Mar, 2016

Quick crayfish thermidor omelette

Method

  1. Mix the butter and flour in a saucepan on a medium heat until bubbling. Cook, stirring for 4-5 mins.
  2. Turn the heat down. Throw in the grated parmesan and stir. Throw in your egg yolk, stir. Take off heat.
  3. Throw in your crayfish and stir.  Season to taste with a squeeze of lemon and salt and pepper.  Keep warm while you cook the omelette.
  4. Heat a grill to a high heat. If you have an oven, turn that on to a low heat too.
  5. Heat a knob of butter in a frying pan on a medium heat. 
  6. Beat two eggs, add to pan. Push a few times into the centre to make some ripples.
  7. After 1 min or when the omelette is starting to solidify, add half the crayfish mix into the middle, lay the parmesan shavings on top with some tarragon if you have it.
  8. For the cheffy touch, pop the fying pan under a hot grill for 30 secs or so until cheese and Thermidor brown (not burnt). It brings out the flavour. Watch out for plastic pan handles...
  9. Bring out and fold over on a nice plate. Keep this omelette warm in the oven while you make a second one for you - repeating from step 5.
  10. Serve omelettes hot with a lovely green salad or green veg.

Recipe Notes

  • Serve with a glass (or two) or Chardonnay or Reisling for the perfect evening.
  • Some tarragon or dill as a garnish would go very nicely. Parsley also good.
  • Why not use your left over egg white for some quick meringues? They'd go beautifully in an Eton Mess for a quick dessert.
special occasion  / quick  / fish  / egg
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