VENDÉE CUPPED OYSTERS

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4 PERS.
MIN.
MIN.

VENDÉE CUPPED OYSTERS

The ingredients

  • 6 no.2 oysters per person – 24 oysters in all
  • 1 kg of fresh fennel
  • 4 limes
  • 1 bunch of dill
  • 2 leaves of gelatine
  • Freshly ground pepper

The recipe

METHOD

Wash the fennel and cut it into large pieces

Cook it in salt lemon water

Once cooked, mix well to obtain a smooth puree and pass the mixture through a fine-mesh colander

Open the oysters, keeping their juice

Keep the shells

Stiffen the oysters very slightly in a dry frying-pan (10 to 15 seconds)

Put them to one side

Filter the oyster juice and bring it to the boil

Add the 2 leaves of gelatine, which you have soaked in cold water beforehand

Cut the limes into quarters

ARRANGING THE DISH

In an empty shell, add in the following order:

A coffee-spoon of fennel puree; seasoning

One oyster

A lime quarter

A sprig of dill

The jellified oyster juice

A turn of the pepper mill

Repeat for the 23 other shells

Leave in the fridge for 2 hours

Serve on a plate with a handful of coarse salt to keep the oysters upright

And enjoy!

Learn more

Recipe by Christophe François, Les Chants d'Avril -Nantes
VIEW VIDEO

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