Pan-fried little gem with confit garlic & shallot omelette
A surprisingly delicious vegetable dish: pan-fried little gem with crushed confit garlic, soy sauce and oyster sauce, topped with strips of shallot omelette.
What you need
How Maurice does it
- 1
Cook the garlic cloves slowly in the Liquid Gold in a small pan over very low heat for about 40 minutes until soft and golden brown.
- 2
Remove the garlic and crush it with a knife into a paste. Reserve the garlic oil.
- 3
Beat the 3 eggs, stir in the finely chopped shallot and cook a thin omelette in a lightly greased hot pan.
- 4
Tip the omelette onto a board and cut it into strips.
- 5
Halve the little gem and fry them for about 4 minutes in a pan with 2–3 tbsp of the reserved garlic oil (keep the rest of the confit oil — delicious as aromatic garlic oil for later).
- 6
Add the garlic paste, the soy sauce and the oyster sauce, add the omelette strips and toss everything together.
- 7
Serve warm, finished with a grind of black pepper.
More from the archive
Same cuisine, different dish.
