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Oysters prepared in five ways

Five refined preparation methods for oysters. Discover the recipes and adapt them to your own preference.

Ingredients

1units.itemsoyster
1units.itemsbanana shallot
red wine vinegar
crushed pink pepper

1units.itemsoyster
200gMilk
seaweed pasta
20ggrated fresh horseradish

Sushi vinegar
Cucumber
Cocktail foam ginger lemongrass
Borage cress
1units.itemsoyster

1units.itemsoyster
beurre noisette
5units.itemsJerusalem artichokes
Crème fraîche
herring roe

oyster
Red beets
Beet juice
beet skin
Sea salt
Smoke oil
Vene cress

Preparation

  1. Finely chop the shallot and mix 1 to 1 with the red wine vinegar.
  2. Spoon a little of this mixture over the oyster and place a few pieces of crushed pink peppercorn on top.

  1. Blend the milk and freshly grated horseradish until smooth.
  2. Place in the freezer and stir regularly.
  3. Just before use, scrape a small amount of the frozen mixture with a fork and serve it on an oyster.
  4. Spoon a little seaweed paste on top.

  1. Peel the cucumber and cut into a fine brunoise.
  2. Season the brunoise with sushi vinegar, salt, and pepper.
  3. Place the cucumber on the oyster, pipe the cocktail foam on just before serving, and garnish with a sprig of borage cress.

  1. Peel the Jerusalem artichokes and cook them sous-vide with a little beurre noisette

  1. Roast the red beets for 2 hours at 160°C in coarse sea salt.
  2. Clean the beets and cut them into a fine brunoise.
  3. Season the brunoise with sushi vinegar, pepper, and salt.
  4. Mix the beet juice with the smoked oil.
  5. Cut the vegetable sheets of red beet and briefly fry