Crayfish and lovage omelette
MAKES 1 OMELETTE
“A crayfish omelette is a great way to use all the fiddly bits out of the head and legs,” says Gregory. “I always make a friend pick the crayfish while I collect the eggs.”
Crayfish head and legs left over from a previous recipe
10 lovage leaves, chiffonnaded (finely shredded into ribbons)
3 eggs
½ tbsp grapeseed oil
5 dill sprigs
MAYONNAISE
1 garlic clove, minced
2 egg yolks
1 tbsp lemon juice
1 tbsp white-wine vinegar
1 tbsp dijon mustard
125 ml (½ cup) olive oil
125 ml (½ cup) grapeseed oil 1 To make mayonnaise, combine garlic, egg yolks, lemon juice, vinegar and mustard in a blender and blend until smooth. Combine oils and, with the blender still running, slowly drizzle in to emulsify. Season with sea salt to taste. 2 Remove meat from crayfish legs and head. Roughly dice meat, then add just enough mayonnaise to bind. Mix through lovage. Check the seasoning and adjust if necessary. Leftover mayonnaise will store in the fridge for several weeks.
3 In a bowl, lightly whisk eggs and season with sea salt. Gently preheat a seasoned omelette or non-stick frying pan over low heat. Add oil, followed by egg mixture. Using a spatula or fork, agitate eggs with one hand, holding the pan in the other, lifting the egg off the base and sides and stirring it back to the middle. Flatten eggs with the spatula and let them set gently. When the omelette is baveuse (slightly runny) on top, fold one side over towards the middle, then the other, and invert onto a plate. Top with crayfish mix and dill and season with pepper and flaky sea salt.