Midsummer Smelt Omelet

Credit: Didier Loire
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Step 1: Smelt

Sort the smelt carefully, handling it delicately, and making sure not to leave at room temperature for too long. Remove the larger fish and any small pieces of seaweed. Pat dry with a clean, dry dishtowel and divide the smelt into 4 equal portions.

Stalk the flat-leaf parsley. Wash, dry, and spin it, then coarsely chop it.

Split the half clove of garlic in two, remove the sprout and, using a large knife, chop it until it becomes a paste.

Break the eggs into a bowl, season with salt, and whisk slightly. Add the chopped garlic, fresh thyme and chopped parsley. Pour this mixture over the four portions of fish.

Step 2: Finishing and Plating

Heat four 3 1/4 inch (18 cm) non-stick frying pans on the range, each with a couple of drops of olive oil.

Fold the eggs and smelt together carefully. Pour the mixture into the hot pans and let the omelets cook without stirring.

When they begin to brown, turn over and finish cooking on the other side, placing dabs of chilled butter around the edges of the pans.

Serve the omelets immediately on serving plates, sprinkled with fleur de sel and a good drizzle of seasoning olive oil.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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