OYSTERS WITH 3 BUTTERS

INGREDIENTS (FOR 2 PERSONS)

12 sentinel hollow oysters (Caliber No. 3)

Butter with lemons

• 150g of crystal butter
• 1 yellow lemon
• 1 lime
• 1 teaspoon of pepper

Seaweed butter

• 150g of crystal butter
• 2 g wakamé to obtain 15/20 g once hydrated
• 1 teaspoon of pepper

Herb butter

• 150g of crystal butter
• 1 tablespoon chopped chervil
• 1 shallot
• 1⁄2 clove of finely chopped garlic
• drops of pastis
• 1 teaspoon of pepper

PREPARATION

For lemon butter:

Mix 150 grams of ramoli butter with the zest and lime juice, then add 1 tbsp pepper.

For seaweed butter:

Rehydrate the 2 grams of seaweed in a bowl of water to obtain about 15 grams.

Drain them, then cut the algae into small pieces.

Mix them with the ramoli butter

Add the pepper

For seaweed butter:

Mix 150 grams of ramoli butter with 1 tbsp of chopped parsley, 1 tbsp chervil, 1 shallot and 1/2 clove of chopped garlic, add a few drops of pastis and pepper.

Place each mixture on a sheet of film paper, form butter puddings by rolling gently. Leave it cool for 1 hour before consuming the butters with the raw oysters.