Raw fish salad

• Some small leaves of lettuce,
• 2 small slices  fillet of bass,
• 2 small slices of fillet of salmon, marinated;
• 1/2 oz. unshelled small shrimp, raw;
• 10-15 raisins, soaked in Cognac;
• Salt, white pepper.

Ingredients  for vinaigrette sauce:
 

• 1 tsp. mustard; 1/2 cup lemon juice;
• 1/2 oz. Cointreau  Liqueur;
• 1/2 cup spicy wine vinegar; few drops of balsamic vinegar;
• 2 parsley  leaves.

Mix lemon and Cointreau.

Place lettuce on a dish.

Salt. Place on the  lettuce, criss cross style, the salmon and bass fillets which have been soaking in a Cointreau and lemon sauce.

Sprinkle with white pepper.

Dip the shrimp for 10-20 seconds in the Cointreau and lemon sauce and place in the middle of the plate.

Lightly salt and pepper.

Pour the vinaigrette sauce on the shrimp and lettuce.

Drain the raisins  and place on top of the sauce.

Add parsley for decoration.
 
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