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On the Menu: Decadent Delight

Broussard’s Executive Chef Jimi Setchim shares its Crawfish Omelet Mornay

photos by JEFFERY JOHNSTON

 

Crawfish Omelet Mornay

1    ounce unsalted butter, divided
2½    ounces Louisiana crawfish tails (Chef’s Note: If crawfish aren’t in season, or you’re unable to find them, you can substitute equal portions of Louisiana blue crabmeat and/or Gulf shrimp)
2     ounces artichoke hearts, halved
½    teaspoon fresh garlic, thinly sliced
1    pinch Creole or Cajun Seasoning
3    eggs, cracked and whisked
1    pinch Kosher salt
1    pinch black pepper, fresh cracked
¼    cup Gruyere cheese, shredded
Lyonnaise Potatoes (*recipe below)
Gruyere Mornay (*recipe below)
Sweat garlic in half of the butter over medium heat. Once fragrant, add artichoke hearts, crawfish tails, seasoning and warm through.
While crawfish are warming heat an 8-inch non-stick skillet over medium flame. Add remaining butter to skillet and swirl to coat the pan. Add eggs to skillet and cook until they begin to set. Using a wooden spoon or rubber spatula, gently stir to allow remaining egg to cook. Once eggs are about 90 percent cooked, use the spoon or spatula to flip the omelet.
Top omelet with cheese and remove from heat. Spoon crawfish mixture over on half of the omelet and fold the remaining omelet over the crawfish.
To Plate: Transfer filled omelet and Lyonnaise Potatoes to a plate and top with Gruyere Mornay; garnish with snipped chives or fresh herbs.    
Serves 1

 

Gruyere Mornay

(Chef’s Note: Traditional Mornays are made with a butter roux, using flour to thicken the milk and cream. We prefer to use a cornstarch slurry so that the dish can remain gluten- free.)
1    teaspoon cornstarch
1    teaspoon lukewarm water
3    Tablespoons white wine
1    teaspoon garlic, minced
1    teaspoon shallots, minced
½    cup heavy cream
½    cup Gruyere cheese, shredded
To taste Kosher salt and white pepper
Whisk together cornstarch and water; reserve.
Simmer garlic and shallots in white wine over medium heat. Once almost all of the wine is cooked out, add cream and bring to a boil.
Stir in cornstarch mixture and reduce to a simmer. Add cheese and stir until melted. Season with salt and pepper to taste.
Remove from heat and hold warm if using immediately, or transfer to a container to cool.
Yields 1 cup

 

Lyonnaise Potatoes

1     large potato, baked and sliced ⅛-inch thick. (Chef’s Note: I like to use Yukon Golds for the rich and creamy flavor, but any potato will work.)
1    sweet or red onion, julienned
1    red bell pepper, julienned
2    cloves fresh garlic, thinly sliced
2    ounces unsalted butter, cubed
1    pinch Kosher salt
1    pinch black pepper, fresh cracked
Cook butter until bubbling over medium-high heat. Add garlic, onions and peppers, and quickly sauté. Add potatoes and sauté until hot. Remove from heat and season with salt and pepper to taste.
Serves 2


Broussard’s
819 Conti St., 581-3866, Broussards.com


 

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