Oyster with foamy butter, citrus, basil, and passion fruit

Name: Oyster with foamy butter, citrus, basil, and passion fruit
Ingredients: 15 g Sushi vinegar; 3 units.items Egg yolks; 5 g Yuzu; 20 g Lime juice (fresh); 50 g Castric; 200 g Clarified butter; 20 g Grapefruit juice (fresh); 2 units.items Bunches of basil; 500 ml Grape seed oil; 60 g Egg white; 60 g Full-fat yogurt; 2 Passion fruits; 20 g Sushi vinegar; 4 g Chopped red chili; Salt; 200 ml White wine (reduce to 50); 7 Dried lime leaves; Sunflower oil

Oyster in a foamy butter sauce made with yuzu, lime, and grapefruit, among other ingredients.

Served with basil oil and cream, finished with a spicy passion fruit vinaigrette.

This dish is delicious in combination with, for example, a sauvignon blanc. The fresh taste of a sauvignon blanc provides a nice contrast to the rich creamy flavor of oysters.

Ingredients

15gSushi vinegar

3units.itemsEgg yolks

5gYuzu

20gLime juice (fresh)

50gCastric

200gClarified butter

20gGrapefruit juice (fresh)

2units.itemsBunches of basil

500mlGrape seed oil

60gEgg white

60gFull-fat yogurt

2Passion fruits

20gSushi vinegar

4gChopped red chili

Salt

200mlWhite wine (reduce to 50)

7Dried lime leaves

Sunflower oil

Preparation

Mix the yuzu, sushi vinegar, lime juice, gastrique, and grapefruit juice together.
Whisk the egg yolk in a separate bowl.
Heat the butter and then add the whisked egg yolk and the citrus mixture.
Melt au bain-marie and blend with a stick blender until a nice, desired thickness is achieved.

Blanch the basil for about 10 seconds and then place it in ice water.
Blend the basil at about 70°C in the thermoblender for 6 minutes.
Place the mixture on a muslin cloth or coffee filter and leave in the fridge overnight.
Reserve some oil and use 200 ml for the cream.
Put the egg white and yogurt in a measuring jug.
Add the oil and blend with a stick blender until it reaches yogurt thickness.
Season with salt and pepper.

Scoop out the passion fruit pulp.
Add the sushi vinegar, red chili, salt, and the reduced wine (without the lime leaves).
Let the mixture sit in the fridge overnight and whisk with oil the next day until the desired thickness is reached.
Season with salt.