Green salad with seaweed and red prawns

Wash and dry all the salad ingredients and set aside in the fridge. Mix all the ingredients for the citronette cold, allow to sit for a while and then strain. Store in the fridge.

For the liver cream, cut the liver into small pieces, fry it with the onion, bay leaf and chilli pepper. Deglaze with white wine and season with salt, pepper and citrus peel. Blend everything together and sieve. Store the resulting cream in the refrigerator.

Shell the prawns and sauté them with oil and garlic. Set aside. Fry the heads with garlic, oil and chilli pepper, vacuum-pack and steam at 60°C/140°F. Strain and set aside.

Assembly: spread the liver cream on the plate. Add the salad and complete with the prawns and mandarin. Drizzle with the citronette.