INGREDIENTS: 50 gr. of mixed salad

4 crayfish

salt maldon

pine kernels

currants

olive oil

Modena vinegar

PREPARATION:

Wash the salad in a drop of bleach. Heat a frying pan. Pour some olive oil in another frying pan, sauté the pine kernels until they turn brown, add the currants and a spoonful of Modena vinegar. Slightly sauté the crayfish and keep for later; put the crayfish heads in the same frying pan and soak in port wine, allow to boil down and add this concentrate of flavours to the frying pan with the kernels, heat and serve up dish, adding sauce.