Harbour Prawn & Sorrel Omelette

Name: Harbour Prawn & Sorrel Omelette
Yield: Serves 1
Cuisine: French
Ingredients: 20-30 g sorrel leaves with all the stalks removed; 40-50 g shelled, deveined harbour prawns, cut into pieces if large; 10 g unsalted butter; 1 tiny piece garlic; salt and freshly ground white pepper

Preparation info

Serves
1

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

The Sydney season for harbour prawns runs from November to March in a good year. I love the sweetness of these small shellfish, which are as close as we get to European shrimp, with their softer texture and sweeter flavour. Cooked and diced rock lobster flesh is another excellent option.

Ingredients

1 tiny piece garlic
10 g unsalted butter
20-30 g</

Europe
Oceania
Australia
France
Sydney
Fish course
Pescatarian
Mediterranean
November
Gluten-free
January
December
February
March

Method

Rub the inside of a frying pan with the garlic and then discard. Melt the butter in the pan, add the sorrel with some salt and pepper and allow the sorrel to melt over a low heat, stirring constantly.
Add the prawns and warm through. While it is still warm, add this filling to a Basic Omelette just before flipping it over and serving.