Caviar Omelette Recipe
Ingredients
| Clarified butter | 3 Tablespoon | |
| 1 large all-purpose potato, grated | ||
| Salt and freshly ground white pepper | ||
| 5 asparagus, trimmed to 4-inch spears | ||
| 1 heaping tablespoon pressed caviar, chopped | ||
| Vegetable oil | 1 Tablespoon | |
| 1 shiitake mushroom, trimmed, wiped clean, and thinly sliced | ||
| Oyster mushroom | 1 Large, thinly sliced | |
| Chives | 1/2 Tablespoon, chopped | |
| Heavy cream | 1 Tablespoon | |
| Unsalted butter | 1 Tablespoon | |
| Eggs | 3 | |
| Creme fraiche | 1 Tablespoon | |
Directions
Preheat the oven to 350° F.
Place 2 tablespoons of the clarified butter in a small, ovenproof, non-stick saute pan set over high heat.
When it is very hot, add the potatoes, season with salt and pepper to taste, and then press down to form a small cake.
Shaking the pan constantly, fry the potato cake on one side until lightly browned, 3 to 5 minutes, taking care it does not stick.
Carefully turn out onto a large plate, browned side up.
Gently slip the cake back into the saute pan and brown the other side, about 3 more minutes, shaking the pan constantly to prevent sticking. (If needed, add additional clarified butter to the pan before returning the cake to brown on the second side.)
Return the cake to the pie plate and place in the oven until ready to use. (This frees up the pan to make additional potato cakes as needed.)
Bring a large pot of salted water to a boil.
Add the asparagus spears, bring back to a boil, and cook rapidly until the spears are barely tender, 1 to 2 minutes.
Drain and rinse under cold water.
Drain again and set aside.
Shape the pressed caviar into a small, compact cylinder about 2 inches long.
Set aside.
Heat the vegetable oil in a small saute pan set over moderate heat.
Add the mushrooms and season with salt and pepper to taste.
Add the chives.
Saute until the mushrooms are golden brown.
Add the cream and increase the heat to high.
Bring to a boil and stir constantly until mixture is reduced and glossy, about 2 minutes.
Cut the potato cake in half and slice each half horizontally.
Spoon the mushroom filling evenly over the bottom halves of the potato cake and set the top halves on the filling.
Melt the remaining tablespoon of clarified butter in a small pan.
Add the asparagus spears and toss until heated through.
Melt the unsalted butter in a small omelette pan set over high heat.
In a small bowl, beat the eggs with salt and pepper to taste.
When the butter ceases to bubble, add the eggs and cook until barely set in the center.
Place the caviar cylinder in the center, add the creme fraiche, and fold the edges to meet in the center.
Turn the omelette onto a serving plate.
Arrange the halves of the filled potato cake and asparagus spears slightly fanned.
Serve at once.
Place 2 tablespoons of the clarified butter in a small, ovenproof, non-stick saute pan set over high heat.
When it is very hot, add the potatoes, season with salt and pepper to taste, and then press down to form a small cake.
Shaking the pan constantly, fry the potato cake on one side until lightly browned, 3 to 5 minutes, taking care it does not stick.
Carefully turn out onto a large plate, browned side up.
Gently slip the cake back into the saute pan and brown the other side, about 3 more minutes, shaking the pan constantly to prevent sticking. (If needed, add additional clarified butter to the pan before returning the cake to brown on the second side.)
Return the cake to the pie plate and place in the oven until ready to use. (This frees up the pan to make additional potato cakes as needed.)
Bring a large pot of salted water to a boil.
Add the asparagus spears, bring back to a boil, and cook rapidly until the spears are barely tender, 1 to 2 minutes.
Drain and rinse under cold water.
Drain again and set aside.
Shape the pressed caviar into a small, compact cylinder about 2 inches long.
Set aside.
Heat the vegetable oil in a small saute pan set over moderate heat.
Add the mushrooms and season with salt and pepper to taste.
Add the chives.
Saute until the mushrooms are golden brown.
Add the cream and increase the heat to high.
Bring to a boil and stir constantly until mixture is reduced and glossy, about 2 minutes.
Cut the potato cake in half and slice each half horizontally.
Spoon the mushroom filling evenly over the bottom halves of the potato cake and set the top halves on the filling.
Melt the remaining tablespoon of clarified butter in a small pan.
Add the asparagus spears and toss until heated through.
Melt the unsalted butter in a small omelette pan set over high heat.
In a small bowl, beat the eggs with salt and pepper to taste.
When the butter ceases to bubble, add the eggs and cook until barely set in the center.
Place the caviar cylinder in the center, add the creme fraiche, and fold the edges to meet in the center.
Turn the omelette onto a serving plate.
Arrange the halves of the filled potato cake and asparagus spears slightly fanned.
Serve at once.
Chef
