COOKINGWITHCAMPICHE
Sunshine and caviar
BY DAVID CAMPICHE
David Campiche
Steve Romero puts the fi nishing touches on a
caviar omelet.
Steve Romero is a clever man, prepar-
ing food with fervor and skill. He called on
a bright, windless day to announce that he’d
scored on some caviar, inviting my wife, Lau-
rie, and I to come by and make caviar omelets.
He whipped the eggs with a splash of
cream in a food processor until they swelled
in size, then salted the liquid. An immersion
blender is also perfect for this job.
The dish was seasoned with fi nely
chopped fresh chives and minced shallots,
some set aside for the fi lling and others for a
sprinkle of garnish. A crème fraiche served as
topping, made from a mixture of sour cream,
buttermilk and lemon juice.
The dish was cooked in a buttered 12-inch
pan. It’s a simple preparation, but a simple
meal that stands alone in fl avor and delight.
Yes, caviar is expensive, but this meal cost
no more than a restaurant visit. We con-
sumed it with voracious delight.
Ingredients
Serves four
• 12 eggs, heavily beaten
• 1/4 cup heavy cream
• 1/2 cup caviar, sturgeon, salmon or
white fi sh
• 1/4 cup chives, fi nely chopped
• 1/4 cup shallots or red onions, fi nely
chopped
• 1/2 cup crème fraiche
• Salt to taste
Preparation
An omelet, in my humble opinion, should
remain a pale yellow, that is, with little to no
browning. Layer the egg mixture into a non-
stick pan, and as the liquid thickens, pull the
eggs to the center.
When the eggs are mostly set, soft but not
runny, fold the two corners to the center of
the pan, leaving a pocket for the caviar. Slide
the omelet onto a warm plate. Add the cav-
iar or fi sh of choice and the shallots, chives
and crème fraiche. This can also be done in
the hot pan, or by enclosing the omelet, but
be careful not to brown the egg crust or cook
the caviar. Sprinkle some additional shallots
and chives on top and serve immediately.
Steve added a few sausages to the brunch.
One could happily include sautéed potatoes
in olive oil with garlic and fresh herbs and a
serving of fresh fruit.
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If the opportunity comes along to save
salmon eggs, think about substituting a
homemade caviar. Drop the fi sh eggs into a
pan of near-boiling water for just seconds,
then cool in cold water, strain and pull away
the delicate skeins. Later, rub the eggs gen-
tly over a 1/4-inch screen until they fall out
into a bowl. Add soy sauce and a few table-
spoons of whiskey to the eggs. I let this sit
overnight before serving. The homemade
caviar works well over crisp crackers lay-
ered with sour cream and chives. Remember,
the world is your omelet.
Need I say that a glass of champagne
might just enhance the meal. Or a mimosa,
or fresh squeezed orange juice?
David Campiche is a potter, poet, writer
and lifelong resident of the Long Beach
Peninsula with a keen interest in adven-
ture, fi ne and culinary arts. Find more
about his work at davidcampiche.com.