Omelette prawn thermidor

Method

1. To make the thermidor, poach the prawns gently in a saucepan of boiling water for 3–5 minutes until just cooked. Remove the prawns from the shells and boil the shells in the fish stock in a saucepan until reduced to around 100ml/3½fl oz. Remove from the heat. Once the prawns are cool enough to handle cut into pieces.

2. Place the milk, bay leaf, cloves, onion and thyme in a small saucepan over a low heat and warm to infuse the milk. Strain the milk.

3. Melt 45g/1½oz butter in a small saucepan and add the flour. Stir until the mixture forms a smooth paste and cook out for 2 minutes. Gradually stir in the strained milk, beating well after each addition to create a smooth sauce. Whisk all the time and simmer for 5 minutes. If it’s too thick, add the reduced prawn stock to loosen.

4. Heat the remaining butter in a frying pan and sweat the shallots for 2 minutes. Add the vermouth and cook until reduced. Add the white sauce, half of the cheese and all of the herbs and cayenne pepper. Add the mustard and crème fraîche. Stir in the chopped prawns and set aside.

5. To make the omelette, in a bowl beat the eggs and salt together until evenly combined.

6. Heat the butter in an omelette pan, once the butter is foaming add the eggs, folding all the time. Remove from the heat.

7. Spoon over the prawn thermidor and sprinkle over the reserved cheese. Place under a hot grill and cook for 3–4 minutes until golden. Serve immediately.