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.
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