Recipe courtesy of Le Grand Four
Langoustine with Crustacean Salad and Fleur de Sel
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 494
- Total Fat
- 28
- Saturated Fat
- 3
- Carbohydrates
- 44
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 18
- Cholesterol
- 45
- Sodium
- 900
- Total: 1 hr 5 min
- Prep: 45 min
- Cook: 20 min
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.