Moreno Cedroni's recipe: omelette with smoked sardines

Ingredients x 4

Eggs 150 g
Yolk 75 g
Cream 30 g
Salt 5 g
Smoked sardines 150 g
Shamrock 10 g
Basil leaves 5 g
Spinach 20 g
Lime juice 10 g
Extra virgin olive oil 10 g
Salt 1 g

Method

Blend the eggs, yolk, cream and salt with an immersion blender, set aside. Cut the smoked sardines into cubes of about 5 g each. Julienne the sorrel basil and spinach and mix them together. Mix lime juice, extra virgin olive oil and salt.

Take a non-stick frying pan, heat it, and pour two thirds of the egg base which will start to thicken like an omelette, remove from the heat and add the remaining egg base to make the omelette soft, put it in the center of the dishes, then add the stock cubes on top of smoked herring, the mix of aromatic herbs and pour around the citronette.

Moreno Cedroni, the 2-star chef who loves to provoke