Saturday, November 13, 2010

Zucchini Crab Omelette Mornay

This is another omelette from the old days when fine dining restaurants opened to serve brunch!
     It seems like most of the great modern chefs shun breakfast away.  Many chefs have the "I am too good to serve breakfast" attitude.  That is a shame.  A gourmet breakfast or brunch is a welcome sight to people who are tired of the same old diner style breakfast.  Breakfast or brunch is a very profitable restaurant meal to serve even at lower prices.
     I have posted many great breakfast recipes in my blog that are far from boring during the past year.  It seems like traditionally apprenticed chefs have the advantage over modern school chefs when it comes to cooking a fine brunch.  I apprenticed under many chefs who were close to retirement, when I first started cooking.  Fine dining chefs from the 1930's and 1940's really had a classic touch when it came to writing a menu for a brunch.  Blue crab omelette mornay was a very popular breakfast entree in New Orleans many years ago.  Like so many dishes from the past, the flavors of the great old breakfast entrees have a place in modern times too.
     Mornay Sauce Recipe:  Heat some cream over medium heat.
     Add a little bit of blonde roux to thicken the cream to a light medium consistency.
     Add sea salt and white pepper.
     Add a splash of dry white wine.
     Stir in some grated gruyere cheese with a whisk.  (You can substiture Swiss cheese for gruyere.)
     When the mornay sauce becomes smooth, turn the heat to low and keep the sauce warm.
     Omelette Recipe:  Cut a zucchini in half lengthwise.  Cut the zucchini half into thin slices.
     Saute the zucchini in unsalted butter over medium heat till it is sweated soft.
     Season with sea salt and white pepper.
     Set the zucchini aside.
     Heat a couple of pats of unsalted butter in a non stick saute pan over medium heat.
     Whisk 3 eggs till they start to foam.
     Pour the eggs into the hot butter.
     Immediately add a small hanful of crab meat, chopped parsley and the sweated zucchini slices.  (If you don't trust American blue crab meat because of the oil spill, then imitation crab or Alaskan crab can be used.  I personally will not eat American blue crab for the next 50 years due to the oil chemical contamination!)
     Use a rubber spatula to even the edges of the omelette.
     Flip the omelette over or simply place it in a 350 degree oven to finish cooking.
     Pour a little bit of the mornay sauce on the center of the omelette after the eggs are cooked firm.
     Roll the omelette as you slide it out of the pan, instead of folding and set it on a plate.
     Spoon the remaining mornay sauce around the omelette.
     Garnish with a parsley sprig.
     Delicious!  The flavors of zucchini and crab are a nice combination with the rich mornay sauce.  This omelette has such a nice flavor.  Any kind of crab meat can be used to make this omelette.  Nice quality imitation crab can be used too.  This is a nice classic flavored omelette to start a day with!  Yum!  ... Shawna

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