FISH APPETIZER PLATES RECIPES

Steps:

• Peel asparagus and cut off the ends. Cook asparagus in lightly salted boiling water for about 12 minutes. Drain asparagus (reserve 6 tablespoons cooking water), rinse with ice cold water and drain well.
• Combine egg yolks with lemon juice, salt, pepper and sugar in a mixing bowl with a whisk. Gradually drizzle in oil, mixing in asparagus cooking water at the end. Season with salt and pepper. Rinse herbs, shake dry and cut leaves finely. Mix half with salad dressing.
• Drain artichokes. Mix asparagus and artichokes with half of the salad dressing and let cool for 1.5 hours.
• Rinse, trim and cook green beans for 9 minutes in salted boiling water. Rinse with ice cold water and drain well. Rinse and trim celery and finely chop. Blanch in salted boiling water for 1 minute, rinse with cold water and drain. Combine vinegar with salt, pepper, 1 pinch of sugar, olive oil and walnut oil. Toss green beans and celery in marinade and chill for 1 hour.
• Wipe mushrooms with a damp cloth and cut into thin slices. Mix crème fraîche with mustard and cream. Season with salt, pepper and sugar and stir in remaining herbs. Mix with mushroom slices.
• Carve tomato crosswise, blanch for 1 minute with boiling water, rinse with cold water and peel. Cut tomato in sixths and remove seeds.
• Arrange prepared vegetables with crayfish on plates and serve garnished as desired with truffle slices.