Oysters … the big stars of the end of year celebrations. However, so many are those who eat them simply with lemon or salt, many delicious recipes exist!
Ingredients
30 clear oysters n ° 2
Mayonnaise with seaweed: 150 g of egg yolks ¦ 30 g of fine mustard ¦ 150 ml of lime juice ¦ 1.5 l of grapeseed oil ¦ 35 g of dulse seaweed and sea lettuce
Chalaca salad: 100 g of red onions ¦ 100 g of scallions ¦ 100 g of crushed tomatoes ¦ leaves of marigold ¦ 25 g of leche de tigre ¦
Lemon gel: 100 ml of lime juice ¦ 5 g of xanthan
Tempura: 100 g of T45 flour ¦ 200 g of corn starch ¦ salt ¦ 60 g of beer ¦ red shiso sprouts.
Preparation: 20 minutes Cooking: 7 minutes
– Open the oysters after having placed them in the oven at 130 ° C steam for 7 minutes.
Mayonnaise with seaweed : Beat the egg yolks with the mustard and lime juice. Go up to oil. ¦ Mix the seaweed and the lettuce. Mix with the mayonnaise.
Chalaca salad: Mix the ingredients and season with the leche de tigre.
Lemon gel: Mix the ingredients to obtain a gel.
Tempura machine: Combine the flour, cornstarch and salt in an ice-cold bowl. Add the beer until you get a creamy texture. Keep at 2-3 ° C for cooking. Roll the oysters in flour and tempura. Fry them in oil at 180 ° C.
Dressage: Arrange each shell with the mayonnaise and a tempura oyster on top. Add a dash of lemon gel, a spoonful of chalaca salad and a sprout of red shiso.
Also to do: The unusual and ultra-quick microwave Foie Gras recipe from Julie Andrieu