Buckwheat Galette with Land and Sea

Cut out two circles from each of the crepes, one the size of the plate, the other smaller. In the smaller one, make two holes using a small cookie cutter. Lightly butter both sides. Place them between two sheets of parchment paper on a baking tray. Put a weight on top and bake them in an oven at 180° for 5 to 10 minutes. Remove them and place the larger circles on the plates (the crepes should be slightly crispy).

Open the shells in a pot with a little water and 1 tablespoon of broth mix. Once they are open, remove them from the heat. Shell them, keeping a few for decoration. Do the same with the shrimp and keep the tails.

Wash the salad. Finely chop 1/2 fennel. Finely slice the white onions. Remove the skin and seeds from the tomatoes and cut them into thin slices. In a large bowl, mix the salad leaves, fennel, onions, and tomato slices with the juice of 1/2 lemon and hazelnut oil. Season with salt and pepper.

On each pancake, place some shells and shrimp on the salad. Cover with the smallest pancake and tuck the shrimp and mint leaves into the holes. Place one or two shells in their shell to decorate the plate.

To finish