Fish Union Crab Omelette

A really lovely brunch dish from the NEW Fish Union Sunday brunch menuthat’s easy to knock up and adds some luxury to a simple omelette.
Prep Time 5 mins
Cook Time 3 mins
Servings 4 people

Ingredients
  

For the omelette

  • 12 whole eggs
  • 2 dressed crabs (available in our fishmonger) (160gm Brown meat and 80gm white meat)
  • 80 mls double cream
  • 100 gms unsalted butter for cooking

To garnish

  • 50 gms butter
  • Lemon wedges
  • 2 kg mirepoix (including fennel)
  • 1 tbsp black peppercorns
  • 1 tbsp fennel seeds
  • 3 star anise
  • 10 g thyme
  • 2 bay leaves
  • Herb stalks (not coriander)
  • 100 ml vegetable oil
  • 250 g tomato puree
  • 1 tbsp saffron strands
  • 5 kg shellfish bones, washed and roughly chopped
  • 8-10 litres fish stock

Optional

  • Tops of spring onion sliced thinly
  • Chopped chives

Instructions
 

  • Separate the brown meat from the white meat and reservein separate bowls
  • Break the eggs into a bowl, add the cream and browncrab meat, do not season!
  • Blend the crab, eggs and cream together with a stickblender
  • Divide the mixture between 4 bowls equally
  • In a small saucepan add the shellfish reduction andslowly bring to the boil, whisking in 50gms of butter
  • Meanwhile take 25 gms of butter and melt in a thickbottomed, non stick frying pan, per omelette
  • Season the egg mix and ladle in ¼ of the mix, pullingin from the outside of the pan. The omelette will cook quickly at this stage, so move fast.
  • When slightly undercooked, theFrench call this baveuse, fold the omelette in on itself to form a cigar shape. Don’t worry, the omelette will continue to cook with the residual heat.
  • Plate and top with the picked white crab meat, a wedgeof lemon and chives or spring onion tops if you have decided to use them
  • Pour over the shellfish reduction and serve

For the shellfish reduction

  • Gently cook the mirepoix herbs and spices in the vegetable oil until soft
  • Add the tomato puree, saffron, shellfish bones and fish stock.
  • Bring to the boil and simmer for1½ hours, skimming every so often.
  • Strain through a fine meshed sieve and reduce if necessary.

Notes

Let us do the hard work for you… save yourself time and buy the shellfish reduction from our fishmonger.
About:
Fish Union is located on 6 Royal Parade, Chislehurst and is open for dinner Tuesday - Saturday 5-10pm; lunch Wednesday - Saturday 12-4pm; Sunday brunch 12-4pm.
For reservations: 020 3323 1642 or www.fishunion.co.uk
@fishunionlondon
Recipes