Salade Trédern (Crayfish, Oyster and Asparagus Salad)

Ingredients

• 24 crayfish tails
• 24 oysters
• lemon
• 3 spoonfuls asparagus tips
• 2 medium raw truffles
• sauce Mayonnaise
• crayfish shells
• 2 spoonfuls light cream

Instructions

1. Cut the 24 crayfish tails in two lengthwise.
2. Poach the 24 oysters with lemon and beard them.
3. Combine them with 3 spoonfuls of asparagus tips, all three elements still warm.
4. Cut 2 medium raw truffles into thin shavings and add them.
5. Pound the crayfish shells with 2 spoonfuls of very fresh light cream to draw a coulis.
6. Add the coulis to sauce Mayonnaise and season the salad with it.