Omelette of the Prelates

Ingredients

• 1 large spoonful salpicon (coarse dice) of soft roe (laitance)
• 1 large spoonful crayfish tails
• 1 large spoonful shrimp tails
• 1 large spoonful julienne (fine matchstick cut) of truffles
• 1 spoonful Normande sauce (velouté-based cream sauce with seafood liaison)
• generous amount black truffle, finely chopped

Instructions

1. Prepare a salpicon (coarse dice) combining soft roe, crayfish tails, shrimp tails, and very short julienne of truffles. Bind this mixture with one spoonful of Normande sauce (velouté-based cream sauce) finished with crayfish butter (beurre d'écrevisse).
2. Fill the omelette with this stuffing. Coat the omelette with the same sauce and generously dust with finely chopped black truffle.