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VENDÉE CUPPED OYSTERS
The ingredients
- 6 no.2 oysters per person – 24 oysters in all
- 1 kg of fresh fennel
- 4 limes
- 1 bunch of dill
- 2 leaves of gelatine
- Freshly ground pepper
The recipe
METHOD
Wash the fennel and cut it into large pieces
Cook it in salt lemon water
Once cooked, mix well to obtain a smooth puree and pass the mixture through a fine-mesh colander
Open the oysters, keeping their juice
Keep the shells
Stiffen the oysters very slightly in a dry frying-pan (10 to 15 seconds)
Put them to one side
Filter the oyster juice and bring it to the boil
Add the 2 leaves of gelatine, which you have soaked in cold water beforehand
Cut the limes into quarters
ARRANGING THE DISH
In an empty shell, add in the following order:
A coffee-spoon of fennel puree; seasoning
One oyster
A lime quarter
A sprig of dill
The jellified oyster juice
A turn of the pepper mill
Repeat for the 23 other shells
Leave in the fridge for 2 hours
Serve on a plate with a handful of coarse salt to keep the oysters upright
And enjoy!
Learn more
Recipe by Christophe François, Les Chants d'Avril -Nantes
VIEW VIDEO