Omelette Nantua

Ingredients

• 8 pcsEgg
• 340 mlMilk
• 70 gButter
• 200 gShrimp
• 30 gFlour
• 100 mlCream
• 150 mlFish stock
• 15 gTomato paste
• 15 gParsley
• 5 mlLemon juice
• 4 gSalt
• 1 gPepper
• 0.3 gCayenne pepper

Instructions

1. 1

   Prepare the sauce

   • Melt 30 g butter in a small saucepan over medium heat.
   • Add 30 g flour and cook 1–2 minutes, stirring, until lightly golden (roux).
   • Gradually whisk in 300 ml milk, then stir in 150 ml fish stock.
   • Add 15 g tomato paste, then 100 ml cream and simmer 5–8 minutes until slightly thickened.
   • Season with salt, pepper, a pinch of cayenne and 1 tsp lemon juice. Stir in chopped parsley and keep warm.
2. 2

   Prepare the shrimp

   • Warm the cooked peeled shrimp briefly in a pan with 10 g butter, season lightly.
   • Add the warm shrimp to the Nantua sauce and let them sit briefly.
3. 3

   Cook the omelettes

   • Whisk 8 eggs with 40 ml milk, season with salt and pepper.
   • Melt 40 g butter in a skillet and cook the egg mixture in portions (2 eggs per omelette) over medium heat to thin omelettes.
   • Keep the omelettes tender inside while the outside sets.
4. 4

   Serve

   • Open each omelette lengthwise, fill with shrimp in Nantua sauce, and fold gently.
   • Sprinkle with parsley and serve immediately.