Omelette des Prélats (Omelette with Soft Roes, Shellfish and Truffle)

Ingredients

• plain omelette
• soft roes
• crayfish tails
• shrimp tails
• truffle
• 1 spoonful sauce Normande finished with Beurre d'écrevisse
• very black truffle

Instructions

1. Cut the soft roes, crayfish tails, shrimp tails and truffle into a coarse salpicon, the truffle in a very short julienne.
2. Bind the salpicon with a spoonful of sauce Normande finished with Beurre d'écrevisse.
3. Fill the omelette with a strong spoonful of the salpicon.
4. Coat the omelette with the same sauce and sprinkle it copiously with chopped very black truffle.