Crab Omelette Recipe by : Fish Union www . fishunion . co . uk
Prep Time : 5 minutes Cook Time : 3 minutes per omelette Serves : 4
A really lovely brunch dish from the new Fish Union Sunday brunch menu that ’ s easy to knock up and adds some luxury to a simple omelette .
Ingredients :
For the omelette :
• 12 eggs
• 2 dressed crabs ( available from our fishmonger ) ( 160g brown meat and 80g white meat )
• 80ml double cream
• 100g unsalted butter for cooking
To Garnish :
• Shellfish reduction – available to buy from our fishmonger or details below on how to make your own
• 50g butter
• Lemon wedges
Optional :
• Tops of spring onion sliced thinly
• Chopped chives
Method :
1 . Separate the brown meat from the white meat and reserve in separate bowls .
2 . Break the eggs into a bowl , add the cream and brown crab meat , do not season .
3 . Blend the crab , eggs and cream together with a stick blender .
4 . Divide the mixture between four bowls equally .
5 . In a small saucepan add the shellfish reduction and slowly bring to the boil , whisking in 50g of butter .
6 . Meanwhile take 25g of butter and melt in a thick bottomed , non-stick frying pan ( per omelette ).
7 . Season the egg mix and ladle in 1 / 4 of the mix , pulling in from the outside of the pan . The omelette will cook quickly at this stage , so move fast .
8 . When slightly undercooked , fold the omelette in on itself to form a cigar shape . Don ’ t worry , the omelette will continue to cook with the residual heat .
9 . Plate and top with the picked white crab meat , a wedge of lemon and chives or spring onion tops if you have decided to use them .
10 . Pour over the shellfish reduction and serve .
For the shellfish reduction :
• 2kg mirepoix ( including fennel )
• 1 tbsp black peppercorns
• 1 tbsp fennel seeds
• 3 star anise
• 10g thyme
• 2 bay leaves
• Herb stalks ( not coriander )
• 100ml vegetable oil
• 250g tomato puree
• 1 tsp saffron strands
• 5kg shellfish bones , washed and roughly chopped
• 8-10 litres fish stock
Method :
1 . Gently cook the mirepoix herbs and spices in the vegetable oil until soft .
2 . Add the tomato puree , saffron , shellfish bones and fish stock .
3 . Bring to the boil and simmer for 1 1 / 2 hours , skimming every so often .
4 . Strain through a fine meshed sieve and reduce if necessary .
TOP TIP
Let us do the hard work for you … Save yourself time and buy the shellfish reduction from our fishmonger .
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