Omelette aux Fines Herbes

A softly set, barely rolled French omelette flecked with chervil, tarragon, chives, and flat-leaf parsley.

Ingredients

• 500g sea bass fillets
• 400g arborio rice
• 2 tsp sliced leeks
• 1/2 tsp herbes de Provence
• 1/4 cup unsalted butter
• 200g celery stalks
• a handful of fresh tarragon, chopped
• Dijon mustard, for serving
• 2 cups dry red wine

Instructions

1. 1

   Gather and prep the puff pastry and sea bass fillets, measuring everything out so it is ready to go.

2. 2

   Heat extra-virgin olive oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced leeks and shallots, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the sea bass fillets, season with cracked black peppercorns, and cook until just done, about 3 mins.

5. 5

   Warm the puff pastry alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the puff pastry and spoon the cooked mixture over the top.

7. 7

   Drizzle with lemon zest and finish with a sprinkle of parsley.

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