Warm mushroom, crayfish and vegetable salad

For the crayfish:

• Remove the head and set aside for the fumet, separate the pincers and boil them for 1 minute in the steam cooker.
• Peel the body leaving the last joint and the tail.
• Remove the intestine and add salt. 2 units per serving.

For the mushrooms:

• Separate the stalk from the cap and cut them separately in the slicer. Set the tips.
• Cover the crayfish with them.

For the vegetables:

• Separate the cauliflower, the broccoli and the romanescu florets and boil separately.
• Slice the zucchini with the skin on.
• Peel the cherry tomato.

For the fumet:

• Make the fumet with the heads and shells of the crayfish + vegetables, boil for 10 minutes.

SET UP

• For the ragout follow this order:
• Chop the garlic and the parsley into brunoise.
• Salt the crayfish and sautée, set aside.
• Heat the oil, sautée the mushrooms + the vegetables + the garlic + the flour + the fumet and add salt.
• Let it boil for 1 minute covered, decorate with parsley and serve.

For the plate up:

• In a deep plate place the ragout and the crayfish on top.
• Decorate the plate with the mushroom sauce.