Wash the salad leaves well. Peel and chop the celery. Peel and dice the tomato. Boil the green beans until cooked but still firm, and let them cool.
Peel the prawns, leaving the heads on, salt and cook by steaming. Partly sauté the shallots, then add the clean mushrooms and sauté until the water has completely evaporated.
Allow to cool.
Blend the vinaigrette, with a proportion of 1/3 vinegar to 2/3 oil. Add the 2 tablespoons truffle juice., 25g cooked chopped truffle., A quarter-teaspoon of mustard. Season with salt and pepper.
Place the prawns on one side of the plate and cover with the vinaigrette. Sprinkle with the sesame seeds. Distribute the haricot beans among the prawns in the vinaigrette.
On the other half of the plate, place 2 tablespoons of mushrooms previously mixed with vinaigrette, raw chopped shallots, chervil, chives, salt and freshly ground pepper. Around the mushrooms, arrange the salad leaves, the green beans, the diced tomato, the raw truffles in julienne strips, and the vinaigrette.
Mixed salad leaves as available (mache, arugula, oakleaf lettuce, etc).
20 large Mediterranean prawns.
800g of mixed wild mushrooms, as available (preferably firmer varieties, such as small chanterelles, black chanterelles, or saffron milk cap).
20 small, narrow green beans.
1 firm tomato.
1 stalk of celery.
Toasted sesame seeds.
Cooked “Ganxet” type haricot beans.
25 g raw truffle by Manjares de la tierra.
For the vinaigrette (mix with a blender):
Mild wine vinegar.
Extra virgin olive oil.
2 tablespoons truffle juice by Manjares de la Tierra.
25g cooked chopped truffle.
A quarter-teaspoon of mustard.
Salt and pepper
Recipe by Restaurant Neichel.
Behrán i Rézpide, 16 bis. 08034 Barcelona - Spain.
Variety: Tuber Melanosporum
Ingredients: Truffle juice from the first boiling
Presentation: Gourmet jar (box of 12 units) and catering-size jar (45 ml/160 ml)
Fresh Black Truffle from Sarrion, Spain
Variety: Tuber Melanosporum/ Tuber Aestivum
Presentation: In a polyethylene package and cold accumulators (dry- ice bags)