Cut the pineapple along into 2 parts. Take its pulp out and dice it.

Pickle the boiled peeled shrimps in cognac and finely cut parsley greens.

Cut the boiled field mushrooms, kiwi and tangerines into slices, add the cut pineapple pulp and shrimps. Add apple vinegar and olive oil.

Put the field mushroom mass into the halves of the pineapple. Dress with Amaretto. Decorate with greens and fruits the same as in the salad.