Fisherman's Happiness" sala

Wash the mussels individually with a brush under cold running water and remove the 'beards'.

Peel the onion, chop it finely, and set aside half for the marinade.

Heat 2 tablespoons of sunflower oil in a pot and lightly sauté the remaining shallots.

Put the shells here and pour everything with white wine.

Boil for 3 minutes without covering the pot, then remove from heat and cool.

Discard unopened shells, remove the meat from the opened ones and set it aside.

Separate leaf and curly lettuce into leaves, wash, remove tough veins and bases of the stems, tear into small pieces and dry.

Use a sharp knife to wedge out the bitter core from the head of the chicory.

Separate the leaves, rinse in slightly warm water, and dry.

Rinse the salmon fillet in cold water, dry it, and cut it into four pieces.

Clean the large shrimp, make a cut on the back, and remove the insides.

Wash the tarragon, dry it, and chop half of it finely.

Mix the remaining shallots with chopped tarragon, mustard, and cherry vinegar.

Add olive oil.

Season the resulting marinade with salt and pepper to taste.

Salt and pepper the large shrimp and salmon.

Heat the remaining sunflower oil in a pan with butter, fry the salmon fillet and shrimp for 3-5 minutes on all sides, then place in a warm spot.

Spread the chicory on a plate.

Dress the salad with marinade and place it on top of the chicory.

Place fried large shrimp and pieces of salmon on the salad.

Add small shrimp and mussels here.

Garnish with tarragon leaves.