Thursday, January 6, 2011
0 Recipe #226: Caviar Omelette with Chives & Sour Cream Sauce
No, this obviously isn't one of the upcoming cabbage dishes that I'd alluded to in yesterday's post. :) Those recipes are still forthcoming, as promised.
Still got some caviar left over in the fridge from the previous recipe. And of course, once a tin of caviar is opened, it's got a limited shelf-life. So, that means that it's now time for -- yes, you guessed it -- another recipe with caviar. :)
So, here's yet another creative use for caviar, this time in omelette form. This quick & easy-to-make dish is great for those times when you want to maximize taste & create a beautiful presentation that's pleasing to the eye & olfactory senses, but don't feel like spending a whole day trying to achieve this. :)
Of course, eggs go really well with dill, tarragon, chives, sour cream, & caviar. This dish is sort of like the traditional blini & caviar but not. :) Of course, you can likewise have this entrée for breakfast, or really any meal for that matter.
Caviar Omelette with Chives & Sour Cream Sauce
1 Tbsp. "lite" non-dairy creamer
1/8 tsp. ground black pepper, or to taste
1 Tbsp. fresh dill, finely minced
1/2 tsp. fresh tarragon leaves, roughly chopped
1 Tbsp. fresh Italian flat-leaf parsley, finely minced
1 Tbsp. shallots (about 1/2 large shallot)
1/2 Tbsp. unsalted butter, to season pan
1 tsp. caviar
Directions: Beat together eggs, creamer, & pepper in a small bowl. Then whisk in dill, tarragon, parsley, & shallots. Set aside. In a large (10"), nonstick sauté/omelette pan, melt butter on high heat. Then reduce heat to low & pour in egg mixture. As soon as the omelette starts to set, gently lift up omelette on one side with a spatula to check its underside to see if it's ready to be folded over. When ready, fold omelette over & continue to cook until desired color (i.e., light golden brown, etc.) has been reached. Then flip over & cook a few seconds more on the other side. (Cooking time may vary depending on how you like your omelettes.) While omelette is cooking, whisk together sour cream & creamer & set aside. Transfer omelette to plate(s). Drizzle with sour cream sauce & then garnish with chives & a teaspoonful of caviar. Serve hot or warm, with a side of roasted fingerling potatoes or rye bread (or plain pumpernickel) toast points. Or, if you're making this dish for lunch or dinner, serve with mixed grilled vegetables (i.e., a combination of yellow squash, zucchini, tomatoes, & fresh herbs, etc.), grilled asparagus, or sautéed spinach.
Yield: Makes 1-2 servings.
Chef's Notes: Make sure you do not fold the omelette prematurely, as this will make it harder to flip the omelette later, & thus, also harder to cook it evenly. Also, depending upon your stovetop range, you might need to alter the cooking temperature in order to get the best result(s). I have a gas range & cook with Caphalon cookware, both of which conduct heat very well, so the food tends to cook very quickly. Hence, this is why I cook my eggs over low heat. However, this may or may not work for you. Adjust accordingly.
Another useful tip: You might've noticed that when you beat eggs together in a bowl and then lift up the bowl, you'll usually find a "ring of egg" left behind on the counter top. To avoid this, simply place the bowl inside of another bowl. This works even better than a paper towel, which will typically stick to both the bowl & the countertop after soaking up the egg. ;)
The salt factor: You'll probably notice that there's no added salt in this recipe. That's because the caviar already provides a good deal of salty flavor, and to a lesser extent, so does the sour cream.
If you'd prefer, you can mix the sour cream sauce & the caviar together before you pour it over the omelette, to help more evenly distribute the salty flavor. If you do this, be sure to be gentle when you combine the two together, as you don't want to caviar egg sacs to burst from overly vigorous mixing. ;)