Oyster & Tuna Omelette

INGREDIENTS:
· 6 eggs, separated
· salt and white pepper
· 1 tablespoonful of water
· 25g (1oz) butter
· 175g (6oz) beansprout
· 99g (3.5 oz) of tuna fish, drained and flaked
· 4 fresh oysters from the shell

THE SAUCE:
· 150g (5 oz) of natural Yogurt
· 1 teaspoon made mustard
· 1 teaspoon of fresh lemon juice

GARNISH with:
· 2 tablespoons of chopped parsley

PREPARATION:
· whisk the egg white with a pinch of salt until a soft peak forms.
· whisk the yolks with water and pepper to taste until very frothy.
· melt the butter in a 28cm omelette pan so that the butter coats the base and sides.
· add half the beansprouts, then pour in half the egg mixture and smooth over.
· add the remaining beansprouts, then the remaining egg.
· cook for about five minutes, lifting the edges occasionally with a palette knife, until firm.
· arrange the oyster and the tuna on the rim around the omelette.
· put under a preheated moderate grill for 2 to 3 minutes until the top is firm and golden.
· meanwhile mix the sauce ingredients into a small basin.
· scatter the parsely in the centre of the dish.
· serve the omelette with sauce and cucumber salad.

SERVES 4

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Pacific Oyster Kebabs

INGREDIENTS:One dozen fresh Pacific Oysters

Preheat oven to 450 degrees F.
Pre-cook oysters.
Cut strips of bacon long enough to wrap around each oyster with slight overlap.
Place two or three bacon-wrapped oyster kabobs on each skewer and roast in hot oven until bacon is crisp.

If served as hors d'oeuvres, allow 3 to 4 per person.

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