Omelette Chasseur
Time
Preparation time: 20 min.
Cooking or baking time: 15 min.
Total preparation time: 35 min.
A recipe from the classic kitchen for an omelet chasseur or hunter omelette has appealed to me for today and so I have decided for this preparation.
I had the necessary ingredients in house, including chicken liver, so I set about making the delicious omelette. It is relatively little work and time and so an omelette is something different and tastes very good.
Of course, if you like, you are welcome to add a green salad, the dish was only enough for lunch with fresh onion baguette to fill you up.
Have fun cooking and good appetite!
Ingredients for 2 persons
For the omelets:
- 4 eggs
- 1 tbsp cream fraiche
- 1 shot of mineral water
- Pepper salt
- 1 small pinch of nutmeg
- Butter or margarine for frying
For the filling:
- 250 g of fresh chanterelles
- 150 g chicken liver
- 1 shallot
- 1 tablespoon tomato paste
- 1 kl. clove of garlic
- Fat for frying
- 1/2 tablespoon of roast paste
- 100 ml red wine (alternatively vegetable stock)
- if necessary, some broth for refilling
- freshly ground pepper, salt
- 30 g cornstarch
- plenty of chopped, smooth parsley
preparation
- First, I cleaned the chanterelles and cut the larger into bite-sized pieces. I have diced the shallot and also the garlic clove I chopped very small. In a pan, I let a little butter get hot and sautéed the shallot together with the chopped garlic clove. Now add the EL tomato paste and the 1/2 tablespoon roast paste. Everything is well stirred. Now the chanterelles are added and everything is seasoned with a little freshly ground pepper and salt. The chanterelles should now roast for a few minutes.
- In the meantime, I cut the chicken liver into bite-sized pieces and it is then also added to the mushroom mixture in the pan. In addition, there is plenty of chopped, smooth parsley. Everything should sear all over again.
- The whole is now with the red wine - alternatively with vegetable broth - extinguished and should now continue to simmer on low heat until the omelets are baked.
- For the omelettes, I have pitched the 4 eggs, added the creme fraiche and also the splash of mineral water. I spiced with pepper, salt and a pinch of nutmeg. Then everything is whisked with the whisk to a homogeneous mass.
- In another pan, I have some butter melted. If it is hot, half of the egg mass is poured into the pan and each side is baked in about 3-4 minutes light brown. The finished omelet is briefly warmed up and the second omelet is baked as described above.
- Before frying the omelettes, the mushroom mass is thickened a bit with some cornstarch stirred in a little water.
- To finish, I put the omelet on a plate and fill half the amount of mushroom chicken liver mass on half of the omelet and then fold it together. Fresh parsley rounds off the dish and then it can be eaten.
I had fresh onion baguette with it. Of course, as I mentioned earlier, if you like, you can also add a fresh salad. But no matter how you want to do it, it will certainly taste very good.
