Not sure why Chef Eric Arrouze calls this a “Priest’s Omelette” but it sure looks delicious and any recipe that calls for crème fraîche can’t be that bad. Chef Arrouze is from France where they spell omelet, omelette which is fine with me. Here’s what he says about this tasty looking recipe,
A decadent mushroom omelette recipe with hints of Cognac and cream perfectly rolled and not overcooked, like a French chef or priest might master. Alternatively, you may substitute the chives with basil or tarragon and the scampi with lobster or shrimp.
This recipe comes from Chef Eric’s new book, actually a memoir called Child to Chef – A Gourmand In Training. You can read about it and my Interview with Chef Arrouze. I asked Chef Eric about “scampi” because I’ve always thought of it as a way to prepare shrimp but he tells me “scampis are langoustines” or as Wikipedia describes them, “a slim, orange-pink lobster which grows up to 10 in long, and is “the most important commercial crustacean in Europe”.
Chef Eric says, “They are different from shrimp and much more delicate and expensive” so I’m guessing very difficult to find in most supermarkets. Try substituting shrimp or lobster.
The Priests Omelette Recipe
2 teaspoons (10 ml) grape seed oil
3 free range eggs
Salt and pepper, to taste
1/2 tablespoon (5 g) chopped chives
2 tablespoons (30 ml) crème fraîche or heavy cream
1 tablespoon (15 g) chopped shallot
2 to 3 large scampi or jumbo prawns
2 tablespoons (30 ml) of Cognac or Brandy
Salt and freshly ground pepper to taste
1/2 teaspoon (2.5 ml) butter
How To Prepare At Home
Briefly blanch the scampi (prawns) in boiling salted water for about 30 seconds and refresh in ice cold water.
Remove the shells and cut the tails into half inch pieces.
In a bowl, beat the eggs, seasoning, and chives with a fork for about a minute or until slightly foamy.
Heat the oil in the omelette pan, add the chopped shallot and cook for about a minute without browning. Add the diced scampi and cook on low heat “for a minute then flame with Cognac. (Be careful when you "flame" the Cognac. It can be dangerous!"
Add the crème fraîche and simmer for a few minutes or until sauce has thickened.
Briefly beat the eggs again and add to the pan. Turn the heat down to low and use a fork to scramble the stir the eggs. As the eggs set on the outer edges of the pan, use a fork (or a wooden spatula if you are using a non stick pan) and draw them toward the center of the pan.
Repeat as needed while shaking the pan to allow any uncooked liquid set and cook until eggs almost form a large pancake. With a spatula, lift up and fold.
When the omelette sets, slide onto a serving dish. Fold a second time to create a rolled shape with the omelette.
Wipe the pan with a piece of paper towel then add butter to melt. Brush the top of the omelette with the melted butter to make it shiny; this is called to “lustrate” the omelet - it’s a must in the art of omelet making.
Copyright 1997 - 2015 The Reluctant Gourmet