Try this simple white omelet with asparagus and salmon roe.
Preparation: 15 minutes • Cooking: 20 minutes
Ingredients for 4 people
- 8 egg whites
- 100 g wild salmon roe Petrossian
- A pinch of salt
- 20 g butter
- A drizzle of vegetable oil
- ½ bunch of asparagus
- 1 fennel
- Homemade vinaigrette
Method
- Peel the asparagus and thinly slice the fennel after removing the stems. Blanch the asparagus in a large pot of boiling salted water.
- Bring to a boil and cook about 15 minutes (depending on thickness). Steam the fennel at the same time. Once the vegetables are cooked, drain the water and set aside.
- Whisk the egg whites with a pinch of salt using a mixer.
- Heat a pan with fat, pour in the omelet, and brown it.
- Adjust seasoning and top with wild salmon roe Petrossian.
- Serve immediately with the vegetables dressed with vinaigrette and garnish with fresh herbs.
Presentation idea
For presentation, serve the omelet whole and cut into portions (right photo) or make "mini omelets" using a cookie cutter (left photo):
Photography: Marine de la Bretèche
