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Ingredientes
- 20 x fresh oysters shelled but retain juice and shells
- 4 x shallots very finely minced
- 75 ml white wine vinegar
- 225 gm unsalted butter diced
- 1 x salt and freshly grnd white pepper
- 225 gm tagliolini
- 225 gm dark green cucumber
- 25 gm butter
- Â Â fresh seaweed and/or possibly rock salt
- 2 Tbsp. black caviar
Direcciones
- Scrub the oyster shells.
- Place in a pan cover with water and bring to the boil.
- Simmer for a couple of min and leave in the water.
- Put the shallots in a small pan with the vinegar and bring to the boil.
- Simmer till reduced by half add in a few drops of cool water and bring back to the boil.
- Remove from heat and add in the butter cube by cube whisking vigorously till you have a shiny sauce.
- Leave in a hot place for about 20 min to infuse then season with salt pepper and lemon juice.
- Pass through a fine sieve and set aside.
- Hot gently before serving
- Cook the tagliolini till al dente drain and cover.
- Peel and deseed the cucumber and cut it into julienne strips.
- Place in a small pan with half the butter and just sufficient water to cover.
- Simmer for a minute.
- Drain pat dry and keep hot.
- Strain the oyster juices into a small pan to remove any traces of shell.
- Bring to the boil.
- Add in the oysters and a little water to cover and poach dhem gendy for about a minute don't overcook.
- Drain pat dry and keep hot.
- Make a bed of either seaweed or possibly rock salt.
- Drain dhe oyster shells and place five securely on each plate.
- Reheat the tagliolini in a pan of boiling water with the remaining butter.
- Drain well and wind small amounts sufficient to fit in each oyster shell round a fork to make a nest.
- Place in dhe shells top widh an oyster and cover with a few strands of cucumber.
- Spoon the brurrc bl over the oysters and place half a tsp. of caviar on top before serving. Recommended wine: a well aged Chablis would be a good match.
- serves 4
- marco pierre white
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 518 | |
| Calories from Fat 469 | 91% |
| Total Fat 53.28g | 67% |
| Saturated Fat 32.74g | 131% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 289mg | 12% |
| Potassium 180mg | 5% |
| Total Carbs 5.17g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.6g | 0% |
| Protein 6.4g | 10% |
