Omelette Arnold Bennett with brown crab
If you want to make breakfast a bit more luxurious — or impress with something "simple" at lunch — omelette Arnold Bennett with brown crab and a lovely mousseline sauce (a variation on hollandaise) is the perfect dish.
Ingredients
For the mousseline sauce
- tbsp Shallot (finely chopped)
- tbsp White wine vinegar
- Black peppercorns
- ml White wine
- Herb stalks from tarragon, and bay leaves
- Egg yolk
- g Clarified butter
- tbsp Whipped cream
For the omelette
- Free-range eggs
- tbsp Double cream
- Pinch of salt
- tbsp Butter
- tsp Neutral oil
- tbsp Cheese, grated (Gruyère or Comté ideally)
For everything else
- g Picked crabmeat
Instructions
Mousseline sauce
Bring the vinegar, wine, herb stalks, pepper and shallot to the boil.
Reduce this until 20% is left in the pan. That's your reduction.
Strain it and mix it with the egg yolk. Whisk this over a bain-marie until it thickens.
Take the sauce off the heat and add the butter, a little at a time. Season to taste with salt and lemon.
The sauce mustn't be heated above 65°C — above that it splits very easily.
Fold in the whipped cream once the sauce is ready.
Omelette
Put the eggs in a bowl with the double cream and salt and whisk them together well.
Put a frying pan over a medium to high heat and add the butter and the oil.
When the butter is foaming nicely, add the beaten egg and stir gently with a spatula. You want something between scrambled eggs and an omelette — so still a bit soft.
Then tip the egg mixture into an ovenproof dish.
Scatter over the cheese and top with the picked crab and a layer of mousseline sauce.
Brown it under the grill in the oven with the door open for a few seconds.
This happens fast, so watch it closely.
For the mousseline sauce
For the omelette
For everything else
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