AT A GLANCE
Josh Niland, chef at seafood restaurant Saint Peter, has made a name for himself with his creative dishes that use every part of the fish he buys whole for his Sydney restaurant. Whether it's fish offal, dry-aged tuna or striped trumpeter head, Niland is proof that sustainability can be tasty. Here he takes leftover Christmas prawns and makes them the star ingredient in a fluffy soufflé omelette that will fit right in at a Boxing Day brunch. Don't have prawns? Crab meat, scallops or lobster will work just as well.
|01||Preheat oven to 200C. Half-fill a wide shallow saucepan with water, then place over a medium heat. Bring to a simmer then reduce heat to low. Crack eggs into a very clean stainless steel mixing bowl and add 1 tablespoon of warm water. Place bowl over saucepan and whisk vigorously until eggs have nearly tripled in volume and have thickened slightly. Remove from the heat and set aside.|
|02||In an oven-proof frying pan heat 20gm of the butter. If using uncooked prawns, sauté briefly until prawns colour (1-2 minutes), then add leaves, lemon juice and salt and pepper to taste and cook for a further minute. If using cooked prawns, add to pan at same time as leaves and other ingredients and sauté all ingredients until warmed through (1 minute). Transfer to a bowl and set aside.|
|03||Wipe out the frying pan then return to medium heat and add remaining butter. Heat until butter begins to foam, but don’t allow to turn brown. Quickly whisk omelette filling then pour into the pan. As omelette starts to cook, shuffle pan from side to side and top to bottom to make sure the mix doesn’t stick. After 1 minute, add prawn mixture to the centre of the omelette then place pan in oven.|
|04||Meanwhile, combine dressing ingredients in a bowl and set aside.|
|05||When egg is just set (4-5 minutes), remove frying pan from oven, slide omelette onto a warm plate and spoon over dressing. Season to taste and garnish with extra leaves.|