2 kg of fresh shellfish
a sprig of tarragon
a clove of shallot
2 tablespoons white wine
a pinch of saffron
2 tablespoons cream
salt and pepper.
To open the seafood in a pan on the fire with wine, shallots and pepper.
Remove the seafood and filter the cooking liquid.
Wash the lettuce leaves, arrange on a plate is distributed over the seafood.
Blanch the tomatoes, skinned, remove the seeds and cut pulp into cubes, cut into sticks celery, chop the tarragon; deploy these three ingredients on seafood.
Heat in a saucepan a little oil, add the cooking liquid for seafood, saffron and cream.
Boil for one minute, then remove from heat, to cool and drizzle the salad with the sauce thus prepared.