Warm mushroom, prawn and seasonal vegetable salad

For the ragout:

• Cut the green beans and the carrots into julienne, boil separately. 
• Peel, deseed and dice the tomatoes. Other vegetables (cauliflower, broccoli, cherry tomato, etc.) can be used.
• Chop the garlic and the parsley into brunoise.
• Clean the mushrooms with a wet cloth and shave the stalk. Slice.
• Peel the raw prawns, (leave the tail on to decorate).
• Make a fumet with the vegetables and the shells from the prawns, (boil for 10 minutes).
• For the bouquetiere of vegetables and the vinaigrette.

SET UP

To prepare the ragout:

• Heat the oil, add the mushrooms, bring to the boil, add the prawns, sautée + garlic + vinegar (a few drops) + flour + fumet + the garnish (carrots, green beans, tomato and soya beans) and add salt.
• Cover and boil for 1 minute, decorate with parsley and serve.

For the plate up:

• Prepare a small bouquetiere.
• In the centre of the plate place the ragout and sauce.
• On one side of the ragout place the bouquetiere.