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.
6. Coat the potatoes in the butter before placing in a hot oven to brown (approx 220ºc) for 8 minutes.
7. Meanwhile finley slice the truffle on a truffle mandoline, reserving two or thrre slices to garnish the omelette with.
8. Finely dice the remaining truffle.
9. Break the eggs into 4 separate bowls allowing 2 eggs per omelette. & lightly beat with a fork to combinethe egg yolk & white.
10. Lightly season with salt & freshly cracked pepper before dividing the parsley & diced truffle between the 4 bowls.
11. Make omelettes one at a time, heat an omelette pan over a medium flame before adding a quarter of the butter, do not let the butter brown.
12. When the butter is foaming pour in the egg mixture.
13. Stir the omelette continusly with a fork working from the outside into the centre of the pan, as the eggs begin to cook keep stiring until they start to set, lower the heat & cook slowly for one minute by which time the centre sould be almost set. The whole process should only ake a couple of minutes.
14. Remove from the pan by tilting & folding into three, place on a warm plate & kkep warm
15. Now make the remaining three omelettes in the same way.
16. Take the potatoes from the oven and arrange on the plate next to the omelette, they should be a pleasing golden brown colour.
17. Mix together the Lamb’s lettuce & the pea shoots, dress with the dressing & season with salt & papper to taste, arrange on the plate with potatoes & omelette.
18. To finish the dish place the truffle slices on the omlettes & drissle with the whitw truffle oil.
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