This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces.
A fruity Provençal olive oil is ideal for this dressing. Its mild flavor doesn't compete with the taste of the truffle.
Red mullet is shown to great advantage in this warm salad of diverse ingredients.