Luxurious Omelette Cake with Fennel and Kohlrabi Salad
For me, this is the greatest egg recipe of all time. Why not make eggs the star of the show? I usually think of them as an ingredient that can tie things together; ‘make a meal out of anything’ as the advert goes. Today I wanted to make something more dramatic, with some luxurious fillings as a celebration of the long weekend.
Thin, herby omelettes sandwiching unctuous, soft layers of smoked salmon and shredded greens mixed with creamy ricotta. To cut through the richness, a lemony-caper dressing and a crisp-fresh fennel and kohlrabi salad. I’ve tried fennel and kohlrabi together before, with great results and I’m now a huge fan of the combination.
I originally thought of alternating layers of smoked salmon and ricotta mixed with spinach but considering spinach wasn’t available and I had a beautiful savoy cabbage instead……I sauted the cabbage really gently with some chopped shallots and a clove of garlic before mixing it with the cheese. It worked incredibly well and I’m sure it’s better than spinach ever would have been. Of course, the possiblities are endless and the temptation to make a ‘rainbow’ version with red and yellow peppers, greens, mushrooms, artichokes etc. etc. is too much. And how badly do I want a goat cheese and kalamata olive layer?!
So, this is my Easter offering. I don’t actually celebrate Easter, but it sure did get me thinking about eggs.
Luxurious Omelette Cake
5 medium shallots, chopped as finely as you can
1 medium savoy cabbage, chopped as finely as you can
1 fat clove garlic
15 large eggs
Salt and pepper
Small bunch chives
Small bunch parsley
Butter
Olive oil
Splash of white wine (optional)
500g ricotta cheese
350g smoked salmon
Fennel and Kohlrabi Salad
1 medium kohlrabi
1 medium fennel bulb
Small handful rocket (optional)
Lemon-Caper Dressing
1 large handful small capers
The juice of 1 large lemon + more for crisping the fennel.
Twice the amount of extra virgin olive oil (as lemon juice)
Black pepper
Sea salt
1 heaped teaspoon wholegrain mustard
Preheat the oven to 150 degrees C/300 degrees F/Gas 2
You will need a 9 inch cake tin (I used spring form), greased well.
- Heat a heavy-based pan until hot, add a small knob of butter and a drizzle of olive oil and fry shallots for 2-3 minutes, before adding garlic and then the cabbage. Fry again for 2-3 minutes, add a splash of white wine (if using) and then reduce the heat. Add a lid (I use a saucepan lid on top of a cast iron skillet) and cook on the lowest heat until soft. When cooked, set aside and allow to cool before stirring in the ricotta.
- To make the omelettes, whisk together all the eggs, salt and pepper and finely chopped herbs in a large bowl. Divide the egg mixture between five bowls.
-Heat a heavy based pan such as a cast iron skillet until hot and then add a small knob of butter and a drizzle of olive oil. Add the first bowl of egg mixture to the pan and allow to cook, without stirring. Use a spatula to loosen the edges while cooking. When the omelette is set, slide onto a plate and set aside. Repeat with the following four omelettes (adding more butter and oil each time – naughty!).
- To make the fennel and kohlrabi salad: Slice the fennel as thinly as you can and add to a bowl of cold water and the lemon juice. Slice the kohlrabi and then pare strips off each slice with a vegetable peeler (this is to get wafer thin slices). Add to the bowl with the fennel.
- To make the lemon-caper dressing: Crush the garlic with a generous pinch of sea salt in a pestle and mortar. Add some black pepper and a heaped teaspoon of wholegrain mustard. Stir together.
- Add the juice of 1 large lemon, the capers and twice the amount of olive oil. Whisk to emulsify.
- Add the first omelette to the cake tin. Spread a layer of ricotta mixture on top and add another omelette. Follow with a layer of salmon, an omelette, ricotta, omelette, another layer of salmon, before placing the final omelette on top and baking for 20-30 minutes.
- Drain the water from the salad and place in a bowl with the rocket if using. Add half the dressing and stir to coat. Serve a wedge of the cake with some salad and some of the leftover dressing drizzled on top.
Category: Eggs, Fish, Gluten-free, Lunchbox, Main Dishes, Snacks, Starters, Vegetables 29 comments »
March 24th, 2008 at 10:15 pm
Helen, what a fabulous idea and the presentation is awesome!
Thin omelets, savory crepes…the possibilities are endless.
March 25th, 2008 at 12:01 am
Wow, sounds fantastic.
March 25th, 2008 at 6:25 am
Absolutely Love it!!!!! and how can one ever say no to cheese in an omelette?
March 25th, 2008 at 6:45 am
Wow, what a fantastic dish. I can just imagine the taste. I’m inspired, thx
March 25th, 2008 at 8:21 am
Thank you everyone, yes the possibilities are endless and I have to say it was wonderfully sinful!
March 25th, 2008 at 2:14 pm
This is awesome Helen! Wow! I am stunned with how gorgeous it looks and how delicious it must taste! Nice work!
March 25th, 2008 at 2:16 pm
Thanks Jenn. There’s no dragon fruit in this recipe, I can assure you….;-)
March 25th, 2008 at 9:54 pm
This is a simply stunning presentation. Far fancier then a regular omelet.
March 25th, 2008 at 9:58 pm
You’ve taken a simple omelet and made it look so elegant! This recipe would be great for a brunch party.
March 26th, 2008 at 1:05 pm
wow! i am coming to your house next year. we can ‘not celebrate’ easter together! (and just eat)
March 26th, 2008 at 1:09 pm
LisaRene – Thank you, I wanted to make something that was more special than your average omelette!
Lydia – You are right, it would be perfect. It’s great eaten cold the next day. Yum!
Jaden – IYou would be most welcome, I am always up for ‘not celebrating’ anything when it onvolves food!
March 26th, 2008 at 2:57 pm
That is gorgeous food. And I think you’re right, the possibilities are endless with what you could put in here. Thank you for stopping by my blog!
March 26th, 2008 at 4:54 pm
Amazing things you have done with the eggs here Helen! How have you designed your site by the way, Wordpress?
Thanks
David
March 26th, 2008 at 6:20 pm
Thanks David! Will e-mail you now about the site design.
March 27th, 2008 at 8:29 pm
Wow! That is such an interesting recipe!
March 27th, 2008 at 11:04 pm
Oof, what an offering! I’ve never been brave enough to try kohlrabi, but it’s helpful to hear it’s good with fennel – you know, just in case one day I break down and buy some.
March 28th, 2008 at 10:33 am
oh, your omelette cake really does look luxurious! Not forgetting how mouthwatering it looks…
Ronell
March 28th, 2008 at 10:37 am
Thank you Jessica. I’ll definitely be making it again.
AnneMarie – try it! It’s lovely but I think best eaten raw.
myfrenchkitchen – Thanks for stopping by, it’s good to see you back after your holiday! I’m looking forward to reading you blog again.
March 28th, 2008 at 11:24 am
Great job on this recipe— I’ve never seen this dish before– thanks again for a good read!
March 29th, 2008 at 9:52 pm
This is my first time to your blog, very nice! I make “crepes” out of eggs, in fact I just did a post about that. I love this idea of layering up the omellettes.
March 30th, 2008 at 2:43 pm
Beautifully done! This is on my short list of things to make this spring.
Thanks for stopping by my blog, I’m so glad you did.
I look forward to reading more food stories in the future.
Mary
April 5th, 2008 at 8:15 pm
This looks to good to be true, bravo!!!
April 6th, 2008 at 2:57 pm
Oh my word – inspired! You had me at herby “omelettes”… oh no, actually at “fennel and kohlrabi”! Not only looks gorgous but I’m sure it tasted like a million bucks too
April 6th, 2008 at 3:10 pm
chefjp – Thank you!
Simplglutenfree – I think I much prefer them thinner like this
mary Coleman – i’m glad you enjoyed your visit and hope you visit again
Chef Erik – Id on’t think I’ve ever been ‘bravoed’ before!
Jeanne – Thank you, it was delicious and very rich indeed.
August 28th, 2008 at 3:45 am
Just had the salad for lunch Helen. Genius. Pure genius.
September 5th, 2008 at 12:47 pm
REALLY NICE & WAKE UP CHEF
July 16th, 2009 at 8:46 pm
very original receipe.. I am folloling Weightwatcher and your receipe is 11pts per serving (1/6 of omelette). great dish to add to my collection and I can’t wait to try it.
thank you
September 11th, 2009 at 8:36 am
I recently came across your blog and have been reading along. I thought I would leave my first comment. I don
February 13th, 2010 at 11:36 pm
while looking for a kohlrabi recipe we stumbled on this. WOW! Look forward to putting it together — the recipe it is for six? THANK YOU!
Nancy