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1
Preheat oven to 350 degrees F.
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2
To make the vinaigrette, combine the sugar and vinegars in a pot and caramelize over medium heat.
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3
When the liquid has caramelized, remove from heat.
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4
Let the pot cool, and add the hazelnut oil, truffle oil, mixed spices, and a pinch of fleur de sel and set aside.
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5
To prepare the crustacean salad, clean the shells off and steam the clams and oysters.
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6
Once they are cooked, remove from the shell and add a pinch of fleur de sel and caramel vinaigrette.
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7
Mix until clam and oyster is lightly coated with vinaigrette and set aside.
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8
To make the potato galette, slice the potatoes very thin.
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9
In a non-stick skillet arrange the potato slices each one overlapping the other in a circular fashion.
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10
Add a drizzle of olive oil and cook on both sides on medium heat.
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11
Both sides of the galette should be a golden brown color.
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12
Set aside for serving.
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13
To prepare the langoustine, peel off the shells while still raw.
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14
In a skillet, add a little olive oil and slightly brown the langoustine, approximately 2 minutes.
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15
Remove the pan and place the langoustine in the oven to finish cooking for another 2 minutes.
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16
To serve: Place the galette in the center of a plate.
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17
Stuff the zucchini flowers with the crustacean salad, and place on the side of the plate.
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18
On top of the galette, place a handful of mesclun greens also mixed with the vinaigrette.
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19
Add 4 langoustines to each plate surrounding the salad, and drizzle with vinaigrette and decorate with a sprig of parsley.
