Crayfish and mushroom salad on smoked fish

For the crayfish:

• Peel the crayfish (leaving the tail) and remove the intestine.
• Boil the heads 2 minutes (they can be used to decorate or to make a seafood-flavored oil).
• Cut the large semi-frozen mushrooms in the slicing machine, (separating the cap from the stalk).
• Season the crayfish with salt and wrap them with filleted mushrooms and store in the fridge.

For the fresh garlic:

• Cook in boiling water cut into 3 or 4 pieces with salt.

For the smoked fish     

For the bouquetiere of fresh vegetables

For the base vinaigrette for the bouquetiere of fresh vegetables     

For the pine nuts vinaigrette:

• Preserve the remains of mushrooms that we have left from the fillets and chop.
• Toast the pine nuts, cut half of them finely and the other half into large pieces.
• Cut the chives into rings.
• Make the soft vinaigrette and add the garnish.

SET UP

• Place the smoked fish, the garlic and the bouquetiere of vegetables on the plate.
• Sauté the crayfish, place on top of the smoked fish and dress with the pine nuts vinaigrette.
• With a base vinaigrette dress the bouquetiere.
• Decorate with the crayfish pincers.