Omelette and salmon roe

Try this omelette with asparagus and salmon roe.

Preparation time: 15 minutes • Cooking time: 20 minutes

Serves 4

• 8 egg whites
• 100g Petrossian wild salmon roe
• 1 pinch of salt
• 20g butter
• 1 drizzle of vegetable oil
• ½ bunch of asparagus
• 1 fennel
• Homemade vinaigrette

Method

1. Peel the asparagus and slice the fennel after removing its stalks. Place the asparagus in a large pot of boiling salted water.
2. Bring to a boil and cook for about 15 minutes (depending on the size of the asparagus). Steam the fennel simultaneously. When the vegetables are cooked, remove the cooking water and set aside.
3. Whip the egg whites with a mixer and a pinch of salt.
4. Heat a frying pan with the fat, place the omelette in it and brown.
5. Adjust the seasoning and add the Petrossian wild salmon roe.
6. Serve immediately with the vegetables seasoned with vinaigrette and garnish with a few aromatic herbs.

An idea for presentation

For the presentation, opt for a whole omelette cut into pieces (photo on the right) or portion out "mini omelettes" using a cookie cutter.

Photograph : Marine de la Bretèche