Legendary Dishes | Omelette aux Fruits de Mer (fish omelette)

Omelette aux Fruits de Mer

Another omelette that lays claim to the best on the continent is this classic fish combination.

  • 12 eggs, lightly beaten
  • 400 g shrimp cooked
  • 400 g crab meat cooked
  • 4 spring onions, finely chopped
  • 50 cream
  • 30 g shrimp sauce / soy sauce
  • 30 g cilantro / coriander / mint / parsley
  • 25 g shrimp butter
  • 1 tbsp chervil
  • Black Pepper, pinch
  • Salt, pinch
  • Rapeseed Oil, for frying

Combine eggs, onion, herbs and seasoning in a large bowl. Pour a quarter of the mixture onto an omelette pan or wide saucepan. Tilt pan to cover the entire base and cook for three minutes. Remove and repeat to make another three omelettes.

Combine the crabmeat and shrimps in your choice of sauce, spoon the mixture onto the centre of an omelette, fold into a wrap and place in an ovenproof dish. Repeat with remaining omelettes, packing them close together.

Preheat oven to 160°C.

Whip shrimp butter* into the cream, coat each omelette.

Bake omelettes for 20 minutes.

Traditionally this omelette is made with any combination of crab and lobster meat, prawns and shrimps, clams, mussels and scallops.

*Shrimp butter can be made by mixing six parts butter with one part shrimp paste.

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