ATLANTIC VENDÉE OYSTERS WITH CUCUMBER CANNELLONI AND CREAMED RICE WITH HORSERADISH
- 12 no.2 Vendée Atlantic oysters
- Soya sauce
- Nori seaweed
- Basmati rice
- Rice vinegar
- Whipped cream
- For decoration: A few sesame seeds, White radishes, Pink radishes, and Black radishes.
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.