ATLANTIC VENDÉE OYSTERS WITH CUCUMBER CANNELLONI AND CREAMED RICE WITH HORSERADISH

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2 PERS.
MIN.
MIN.

ATLANTIC VENDÉE OYSTERS WITH CUCUMBER CANNELLONI AND CREAMED RICE WITH HORSERADISH

The ingredients

  • 12 no.2 Vendée Atlantic oysters
  • Soya sauce
  • Ginger
  • Nori seaweed
  • Cucumber
  • Basmati rice
  • Rice vinegar
  • Horseradish
  • Whipped cream
  • For decoration: A few sesame seeds, White radishes, Pink radishes, and Black radishes.

The recipe

Open 12 no.3 oysters and remove them from their shells keeping their filtered juice.

Cannelloni: soak the oysters in the soya sauce and top each one with a sliver of ginger in vinegar, rolled in a thin slice of cucumber and a strip of Nori seaweed.

Creamed basmati rice: Cook half a glass of basmati rice in salted water for 20 minutes, then mix with the oyster juice and a dash of rice vinegar. Remove and add a little grated horseradish and two spoonfuls of whipped cream.

Arrange on 2 plates, spreading the creamed rice on the bottom of each plate and laying the cannelloni over it. Top everything off with a few sesame seeds grilled in the oven, sticks of white, pink and black radish, and a few drops of soya sauce.

LES VINS A ACCORDER

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