Ingredients

• 330 g Brxuelles sprouts
• 200 g Topinambur
• 200 g Carrots
• 90 g Lettuce
• 12 Shelled prawn tails
• 2 yolks
• Lemon
• Laurel
• Peanut oil
• Mustard
• Extra virgin olive oil
• salt

Peel the Jerusalem artichokes and carrots and reduce them in a small regular diced. Blanch the carrots in water with a bay leaf for 6-7 ′, then add the Jerusalem artichokes; after 10 'turn off, add salt and then another 2' drained. Peel the Brussels sprouts and make a small cross-engraving on the bottom. Boil them for 12-13 ′ in water with a bay leaf and 10 g of oil. Turn off, add salt and after 1 'drain, keeping the cooking water. Keep 3 of them aside and divide them into pieces.

Dip the lobster tails in the boiling water of the sprouts, still hot. Drain after 10 ', keep aside 3 and reduce the remaining ones in bobbins. Collect the yolks and the tip of a teaspoon of mustard (you can dose it according to your taste) in a bowl with high edges, add 25 g of extra virgin olive oil while blending with the immersion blender.

Continue to blend blending 100 g of peanut oil; complete with the juice of half a lemon and salt (mayonnaise). Mix the chopped vegetables and prawns with the mayonnaise, spread out on the plates, using a pastry ring, place the sliced ​​lettuce on top, complete with the sprouts and prawns kept aside cut in half lengthwise, and decorate the dishes to taste.

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