Put the basmati rice in a bowl with water and wash it. Change the water 2-3 times until it runs clear. Put the rice with water and a little salt and cook until done. Finally, add 2 tablespoons of butter and mix gently with the rice.
Wash and slice the shallots, mushrooms and celery and cut the cooked ham into strips. Wash, dry and chop the parsley.
Heat the olive oil and butter in a pan. Fry the mushrooms, celery and shallots in it. Add the ham and fry as well. All salt, pepper and a little sugar. Then add the rice and mix with the rest of the ingredients. Add more butter and parsley. If you want it juicier, you can add a little water.
Cut the romaine lettuce in half. Melt 2 tablespoons of icing sugar with butter in a pan and toast the lettuce on all sides.
Ingredients for the pickles:
Wash the mandarins well and grate the skin. Cut the rest of the skin under the skin and cut the slices from the lamellae. Catch the remaining juice.
Place the tangerine juice and zest in a bowl and mix with the honey, vinegar and oils to form a vinaigrette. Season with a pinch of salt and pepper. Place the mandarin slices in the pickles.
Divide the buttered rice between plates and place 1 half of the lettuce on each. Place the tangerine slices on top and pour over the vinaigrette.