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BBQ 'little oysters' of shallot with potato and raspberry

BBQ 'little oysters' of shallot with potato, raspberry and lemon cress.Recipe for 4 people. This recipe is by Frank Fol, Vegetable Chef®. His mission is to convince people of the flavors and power of vegetables and fruit.

Ingredients

Raspberry vinegar
Black pepper
200gsoft-boiling potatoes
100gFresh raspberries
tray of lemon cress
Sea salt
drops of argan oil
12elongated shallots

Preparation

  1. Peel 2 shallots and cut into fine rings.
  2. Season with sea salt and black pepper and marinate in raspberry vinegar.
  3. Place the remaining 10 shallots on the smoldering BBQ and let them cook gently, turning occasionally. This may take more than 30 minutes. Once the outside is black and you see blisters appear, the shallots are done.
  4. Let the shallots rest, remove the skin, and cut in half lengthwise.
  5. Peel the potatoes and cut into large pieces.
  6. Cook in water with salt.
  7. Drain the potatoes and reserve some of the cooking liquid.
  8. Mash the potatoes and add some cooking liquid, argan oil, raspberry vinegar, and raspberries (reserve some raspberries for garnish).
  9. Fill the shallot 'oysters' with a spoonful of raspberry-potato purée and finish with half a raspberry and some lightly pickled shallot.
  10. Place five 'little oysters' on each plate and finish with some lemon cress. Serve warm, lukewarm, or cold.