Duck egg, parsley & summer truffle omelette with sauté Jersey royals & Loire valley lamb’s lettuce & pea shoot salad

Serves 4

 

Omelette
8	Duck eggs
¼ bunch	Flat leaf parsley (picked, washed & chiffonade)
1	Summer truffle
5 ml	White truffle oil
10g	Unsalted butter
Salad
1 punnet	Lamb’s lettuce (picked & washed)
250g	Pea shoots
Dressing
25 ml	Fruity extra virgin olive oil
25 ml	Ground nut oil
5 ml	Hazelnut oil
¼ tsp	Dijon mustard
10 ml	Chardonnay vinegar
Potatoes
300g	Jersey royals (cleaned, cooked in boiling salted water & sliced in half length wise)
15g	Unsalted butter
	Salt & pepper (to taste)

Method

1.      To make the dressing whisk together the mustard & chardonnay vinegar.

2.      Combine all the oils & slowly whisk into the mustard & vinegar mix until smoothly emulsified.

3.      Season with a little salt & pepper to taste.

4.      Warm a heavy bottomed frying pan over a medium heat before adding the 15g of butter allowing it to foam but not to brown.

5.      Add the potatoes & lightly season.