SEAFOOD OMELETTE
in
BRANDIED BUTTER CREAM SAUCE

100 gm cooked prawn flesh
100 gm Crayfish (lobster) flesh
100 gm Scallops
200 gm fresh white fish sliced
(vary seafood to suit personal tastes)
6 tablespoons of butter
six fresh asparagus spears, blanched and cut to 1 inch lengths
1/4 red onion finely chopped
4 tablespoons of brandy
2 tablespoons of heavy cream (I use a 54% Butterfat cream)
1/4 cup of fresh chopped oregano
1/4 cup of chopped green onions (scallions or spring onions)
salt and cayenne pepper to taste
Parmesan cheese, freshly grated
Sprigs of Parsley

Saute the seafood in 2 tablespoons of butter for about a minute then add the asparagus being careful not to overcook. Then add the red onion and saute till tender.

Deglaze the pan with brandy (careful of the flambe ) Pour in the cream and reduce the sauce by about half, until it bubbles, thickens and browns slightly. Once reduced add the remaining butter and the oregano and spring onions.

Prepare a four egg omelette and pour the filling onto the hot omelette shell, topping it with the parmesan cheese before folding it.

Garnish with any left over oregano and some fresh parsley.

Serve immediately.

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