4 slices of toasted Italian bread crust removed 1 clove garlic 3 tablespoons vinegar 1 small head cauliflower 2 cups green beans 2 potatoes 2 carrots 2 stalks celery 1 beet 2 artichokes 2 sticks black salsify 1 3/4 pounds sea bass 1 small lobster 10 langoustines 6 oysters 3 1/2 ounces mushrooms in oil one sprig parsley 1 Italian bread dinner or sandwich roll one clove garlic 4 salted anchovies 1/2 cup extra virgin olive oil 1 lemon salt to taste 4 hard boiled eggs 1 tablespoon capers
For the sauce. Remove the crust from the bread or roll, tear the bread into pieces and soak in a bowl containing half water and half vinegar until it softens.
Chop and combine half the anchovy fillets, the garlic clove, the yolks of 2 hard-boiled eggs, the capers and parsley. Remove the bread from the bowl, squeeze out as much liquid as possible and add to the chopped mixture.
Strain the mixture through a sieve and gradually add a cup of oil in a thin stream, beating vigorously with a whisk.
In salted water, boil the cauliflower, green beans, celery and carrots.
In a separate pan, boil the potatoes, black salsify, beet and the peeled and halved artichokes. Clean the fish and drop them in boiling water.
Separately, also boil the langoustines and lobster. Cut the fish into pieces, shell and slice the lobster and the langoustines. Dress with the oil, lemon juice and salt.
Arrange the toasted bread flavored with garlic on the serving platter, sprinkle with water mixed with lemon juice or vinegar and then drizzle a little oil over them.
On the slices of bread, arrange in alternating layers the vegetables, the fish, half the medallions of lobster and half the langoustines, dressing each layer with a little of the prepared sauce.
Finish with the medallions of lobster, the langoustines, the remaining anchovy fillets, the remaining 2 hard boiled eggs and the mushrooms in oil.
Finish by pouring the remaining sauce over the slices of bread and decorate the plate with the oysters, open and detached from the shell.