Garniture à la Joinville (For Fish)

Ingredients

• 125 grammes cooked mushrooms
• 50 grammes truffles
• 125 grammes shrimp tails
• Sauce Joinville
• 10 slices of truffle
• 1 fine cooked mushroom
• 8 "bouquet" shrimp

Instructions

1. Cut the cooked mushrooms and the truffles into a salpicon or a short julienne.
2. Add the shrimp tails and bind with a few spoonfuls of sauce Joinville.
3. As a complement, prepare the 10 slices of truffle and the fine very white cooked mushroom, studding the mushroom with the 8 "bouquet" shrimp, whose tails must be shelled.
4. Serve with sauce Joinville.