Langoustine with Crustacean Salad and Fleur de Sel

Total Time:
1 hr 5 min
Prep:
45 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Caramel vinaigrette:
  • 2 tablespoons sugar
  • 2 tablespoons vinegar
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons hazelnut oil
  • 3 tablespoons truffle oil
  • 2 teaspoons mixed spices (coriander, fennel, and ginger, or your choice)
  • Fleur de sel
  • Crustacean Salad:
  • 1/2 pound clams
  • 1/2 pound oysters
  • Fleur de sel
  • Potato Galette:
  • 8 new potatoes
  • Olive oil
  • 16 langoustines
  • 4 zucchini flowers
  • 1/2 pound mesclun greens
  • 4 sprigs fresh parsley
Directions
  • Preheat oven to 350 degrees F.

  • To make the vinaigrette, combine the sugar and vinegars in a pot and caramelize over medium heat. When the liquid has caramelized, remove from heat. Let the pot cool, and add the hazelnut oil, truffle oil, mixed spices, and a pinch of fleur de sel and set aside.

  • To prepare the crustacean salad, clean the shells off and steam the clams and oysters. Once they are cooked, remove from the shell and add a pinch of fleur de sel and caramel vinaigrette. Mix until clam and oyster is lightly coated with vinaigrette and set aside.

  • To make the potato galette, slice the potatoes very thin. In a non-stick skillet arrange the potato slices each one overlapping the other in a circular fashion. Add a drizzle of olive oil and cook on both sides on medium heat. Both sides of the galette should be a golden brown color. Set aside for serving.

  • To prepare the langoustine, peel off the shells while still raw. In a skillet, add a little olive oil and slightly brown the langoustine, approximately 2 minutes. Remove the pan and place the langoustine in the oven to finish cooking for another 2 minutes.

  • To serve: Place the galette in the center of a plate. Stuff the zucchini flowers with the crustacean salad, and place on the side of the plate. On top of the galette, place a handful of mesclun greens also mixed with the vinaigrette. Add 4 langoustines to each plate surrounding the salad, and drizzle with vinaigrette and decorate with a sprig of parsley.


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